Cherry Limeaid Cupcakes

Happy Friday everyone! We made it through another week! I'm lucky that this is my Friday off. Other than my hair appointment this morning, we don't have any other plans. Well, any other definite plans that is. I am planning to get some stuff done around the house. We're trying to spruce things up a bit. I guess you could call it our "Fall Cleaning." Maybe it's because I was very pregnant during the Spring. Maybe it's because it's finally starting to cool down a bit and we can get outside and enjoy the nice weather. Whatever the reason, I'm hoping to clean up my flower beds this weekend. They have been severely neglected and I plan to remedy that this weekend. Be on the look-out for some pictures on Instagram. Might even do some before and after shots!

So here it is! I'm FINALLY posting the recipe for the delicious Cherry Limeaid cupcakes that I've been talking about the last couple of weeks. I've been on a cherry limeaid kick lately and wanted to make some cupcakes with it. It also helped that I'm still working on the pantry purge and had some white cake mixes in the pantry that I needed to use. And it didn't hurt that we were having dinner at my parents' house with some friends and I had volunteered to bring dessert. I'm telling you, you need to make these cupcakes. Everyone said they were delicious! The cupcake part is kind of tart, but the sweetness of the frosting goes along great with it. I love sour things and was afraid that maybe the cupcakes were too sour, but everyone said they were great. Here's the recipe:

CHERRY LIMEAID CUPCAKES
SLY Original
Servings: 24
Points+: 4

Cupcakes:
1 box white cake mix
1 12-oz. can diet lemon-lime pop
2 egg whites
1 tub sugar free cherry limeaid drink mix
2 small jars marishino cherries, drained

Frosting:
8 ox. 1/3 less fat cream cheese
1 c. powdered sugar
2 - 3 T. sugar free cherry limeaid drink

Preheat oven according to directions on cake mix box.

Line cupcake pan(s) with 24 cupcake liners or use cooking spray to lightly coat 24 spots. Place one cherry in the bottom of each liner.

In a large bowl, combine cake mix, pop, egg whites and drink mix. Beat together with an electric mixer until thoroughly mixed. Pour mixture evenly into cupcake liners in pan, filling each about 2/3 full.

Bake according to direction on cake mix box. Let cool completely before frosting.

In a separate bowl, combine 2 T. of drink with the cream cheese and the sugar. Beat with an electric mixer until smooth and then frost the cupcakes. If frosting is too stiff, you can add additional drink until it is to your desired flavor and consistency. Top each cupcake with sugar if desired and one more cherry. Enjoy!

I'm off to get started on my weekend to-do list. I hope you all have a great weekend!

So long for today...

Lemon-Lime Cupcakes

Who's ready for the weekend? I definitely have both of my hands up. These last couple of weeks have been very trying for me and I am so ready for a break! We are going to the circus tonight and other than that, we have nothing planned for the weekend. Still considering the whole hibernation idea, but we'll see. I still have to fight with myself just to make myself slow down a little bit. It's hard to get things done when you're supposed to be relaxing with your feet up!

Even though it may not feel like it outside, IT'S SPRING!!! Of course, maybe it does feel like Spring where you are. If it does, I am so jealous!! If it doesn't these cupcakes are the perfect dessert to brighten your day. The flavors are absolutely delicious and they really have a great texture. I promise you that you won't be able to tell that they're light, and neither will anyone else! Here's the recipe:

LEMON-LIME CUPCAKES
adapted from Emily Bites
Servings: 24
Points+: 3



1 (18.25 oz) box of yellow cake mix (I used Betty Crocker Super Moist)
1 can of diet lemon-lime soda (I used Sprite Zero)
2 egg whites
1 lemon
1 lime
8 oz 1/3 less fat cream cheese - do not substitute fat free
1 c powdered sugar

Preheat oven per directions on cake mix box.

Line cupcake pan(s) with 24 cupcake liners or use cooking spray to lightly coat 24 spots

Zest both the lemon and lime and set zest aside. Cut both fruits in half. Using a reamer, or by hand, ream/squeeze the juice from half a lemon and half a lime into a large bowl. Set the other halves aside.

In the large bowl with the lemon & lime juice, add the cake mix, soda, egg whites and half of the lemon and lime zest. Beat together with an electric mixer until thoroughly mixed. Pour mixture evenly into cupcake spaces, filling each about 2/3 full.

Bake according to directions on cake mix box. Let cool completely before frosting.

In a separate bowl, squeeze or ream the juice from the remaining lemon and lime halves* and add the remaining zest, the Neufchatel cheese and the sugar. Beat with an electric mixer until smooth and then use to frost the cupcakes.

* The frosting isn't meant to be stiff per say, but you may want to mix the cream cheese and powdered sugar first and then add the lemon and lime juice bit by bit until you reach your desired flavor & consistency!



EXERCISE:
I was so tired last night and really needed to relax. I did get my 8,000 steps in for the day, but that was it. Sometimes, it just feels so nice to take the time to relax. Hope I can do it more often during these next couple of months.

So long for today...

Strawberry Valentine's Day Cupcakes

Happy Valentine's Day everyone! Personally, I am on the fence about this holiday. Yes, it's great to take a day and show the one you love how important they are to you, but why does there have to be a special day for this? Why do we have to be reminded to do this? And why does everything have such a crazy markup this week? Wait until the weekend and everything will be half price! I realized just how commercialized this day is this morning after I dropped my daughter off at school. They are having a party and I signed up to make cupcakes. I don't mind at all. I absolutely love to bake. But then I also had to take in a bag of candy for her to share. AND I had to do valentine's for all the kids in the class. I came to the realization this morning, that I had put a lot of time and money into this day for my daughter. She was very excited about her party and the cupcakes, so that makes it all worth it, but stil...

These cupcakes turned out perfect! I have another recipe that I will try soon using the strawberry cake mix that is a lot lighter, but I wanted to do these ones for her party. The smile on her face made all the effort worthwhile. She was so proud this morning going into school with the cupcakes. They call me Betty Crocker at her school because I am always making some kind of treat for her class. I don't mind. It lets me experiment in the kitchen and gives me a place to send the treats so they don't stay in the house. I have to confess that I have absolutely no idea where the recipe for the cupcakes came from. I have had it for years and don't remember where I got it. The frosting is Wilton's recipe and is delicious! Here are the recipes:

STRAWBERRY VALENTINE'S DAY CUPCAKESServings: 24
Points+: 11

Cupcakes:
1 strawberry cake mix
1 c. flour
1 c. sugar
¾ t. salt
1 1/3 c. water
1 c. sour cream
2 T. vegetable oil
2 t. vanilla extract
4 egg whites

Preheat oven to 325 degrees F. Line 24 cupcake cups with liners.

Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, vanilla extract, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.

Fill cupcake liners about 2/3 of the way with the batter and bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 18 - 22 minutes. Allow to cool
before frosting.

Frosting:
1/2 cup solid vegetable shortening
1/2 cup butter or margarine, softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk
sprinkles (optional)

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

EXERCISE:Another confession here. I was so tired yesterday. I didn't get any formal exercise in. I did make sure to get at least 8,000 steps in and ended up just over 9,000, but that was it. But I plan to do some prenatal pilates tonight.

I hope you all have a great day! And remember to show someone you love them!

So long for today...

Pink Lemonade Confetti Cupcakes

Today was a rainy South Carolina day. Normally, I would complain, but we definitely needed it. The only bad thing is that I didn't get my run in. Hope it doesn't set me back too much. Since TC was helping his cousin move again today, I did get to spend a lazy day with Addison which is always a good thing. While she was napping I got to make these confetti cupcakes for dessert at my sister's house this evening.  I love the tartness that the pink lemonade gives them. I did add some buttercream icing to the cupcakes for anyone who wasn't watching their weight, which was pretty much everyone but me. Here's the recipe:

PINK LEMONADE CONFETTI CUPCAKES
adapted from Skinnytaste
Servings: 24
Points+: 3

1 box confetti cake mix
2 1/2 t. sugar free pink lemonade mix
1 c. water
1 T. oil
1/4 c. unsweetened applesauce
Confetti Sprinkles

Preheat oven to 350 degrees. Place 24 liners in muffin pans. Mix water with lemonade mix and mix until dissolved. Combine cake mix, lemonade, oil & applesauce and mix with electric mixer until blended. Distribute evenly among muffin cups. Sprinkle with confetti if using. Bake at 350 degrees for 22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.

These are a sweet treat that everyone seemed to enjoy this evening. I think these would be so good in the summer with a cream cheese frosting. I think that's an idea for this coming summer.

So long for today...