Cherry Limeade Cupcakes

By carvalhohm

Ingredients

• 1 box white cake mix
• 3 egg whites
• 1 1/4 cup water
• 1/4 cup unsweetened applesauce
• 1 small pkg sugar free/fat free lime gelatin mix
• 1/2 cup thawed lime juice concentrate
• Zest of one lime
• 1 jar of maraschino cherries, drained (reserve 3 tsp liquid)
• Cherry buttercream (recipe and ingredients follow)

Details

Adapted from thedomesticrebel.com

Preparation

Step 1

1. Preheat your oven to 350 degrees. Line 2 muffin pans with 24 paper liners. In a large bowl, beat together cake mix, egg whites, water, and unsweetened applesauce until blended, about 2 minutes. Beat in lime gelatin powder, zest and concentrate until well mixed and until you get a nice lime flavor (test it with your finger). If you want a milder lime flavor, add more concentrate. Portion evenly into muffin cups and bake, approximately 15-17 minutes or until a toothpick inserted in the center comes out clean. Cool completely.

Cherry Buttercream

2/3 cup butter, softened
3 tsp maraschino cherry juice
2 tsp milk
4 cups powdered sugar

1. In the bowl of a stand mixer, beat together butter and cherry juice until creamy. Gradually add in powdered sugar, one cup at a time, until a stiff but spreadable consistency is reached. If too stiff, add one teaspoon of milk at a time. Pipe or spread onto cooled lime cupcakes. Sprinkle with light pink sugar, if desired, and top with a maraschino cherry.