Cherry Limeade Cupcakes

“It’s amazing how pervasive food is. Every second commercial is for food. Every second TV episode takes place around a meal. In the city, you can’t go ten feet without seeing or smelling a restaurant. There are 20 foot high hamburgers up on billboards. I am acutely aware of food, and it’s omnipresence is astounding.”

-Adam Scott, The Monkey Chow Diaries, June 2006

Lime Cake with Cherry Frosting

_ _ Without a doubt, Sonic is one of the Midwest’s most redeeming businesses. When driving by the hilarity that is Kansas’ billboard set-up (which is unintentionally-ironic, alternating Jesus and Adult Video Warehouse signage), all I need to see is a food exit advertising a Sonic, and my heart warms a little. Who could hate a place that serves tater tots? One of their greatest contributions to my life has been the introduction to cherry-limeade slushy drinks– I know that I’m probably going to end up with at least 3 new cavities by the time I’m done with it, but I accept the consequences. These cupcakes are a tribute to this great, and refreshing, beverage.

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Note: The frosting I made for these, while delicious, was EXTREMELY sweet… it was an experiment that involved an obscene amount of powdered sugar. I’m including the approximate measurements for it, but I will edit it when I find an alternative that I’m happier with.

Servings: 16-18 cupcakes

Ingredients:

FOR THE CAKE:

1 box White Cake Mix

2 Eggs

1 cup Cold Water

1/4 cup Canola or Vegetable Oil

1/4 cup Light Sour Cream

The zest and juice of 2 full Limes

FOR THE FROSTING:

4 oz Cream Cheese

3 cups Powdered Sugar

Maraschino Cherry Juice (I didn’t measure very carefully, so I’m guessing it was about 1/4 cup but you can add more or less for the consistency that you want)

1/8 cup Maraschino Cherries, finely chopped (optional)

Preheat oven to 350°F

1. In a large mixing bowl combine the cake mix, oil, water, eggs, sour cream, lime zest and lime juice. Mix until the batter is smooth.

2. Fill cupcake liners 3/4 full and bake until a toothpick comes out clean, about 15-20 minutes.

3. While the cupcakes are baking, combine the powdered sugar and cream cheese and mix on a low speed. Slowly add the cherry juice until you reach a consistency that you like. I wanted mine a little thicker so it would hold its shape. Add the chopped cherries if you’re choosing to use them.

4. After the cupcakes have cooled, pipe or spread the frosting on.