Somehow the champagne for cupcakes was polished off before the cake could ever be made.
However I still had quite a bit of strawberry and limes on hand from a brunch of margaritas, mimosas and huevos rancheros. So I found myself searching online for strawberry lime cupcakes. I came across this recipe from Your Cup of Cake. I made a few changes: cut all the ingredients in half, almond milk for butter milk and strawberries in place of jello. I can’t eat two dozen cupcakes on my own as much as I may want to. And a trip to the grocery store sounded lame so…almond milk. Which worked out fine, even though it was questionably gloppy once the lime juice was added. Finally strawberries because I had them, and that was the reason for the google in the first place.
The cupcakes took a bit more work than I anticipated, but weren’t terribly difficult. I was just envisioning a 30 minutes experiment. It took me closer to an hour, but the cake came out sweetly tart. I love the lime cake part of this recipe. I will definitely be using it again. The strawberry buttercream frosting provides a super sweet counterpoint to the tart cake. It’s definitely a summer time treat worth making.
I’m also going to suggest making candied limes to top them off before serving them to other cupcake lovers. I think the fresh lime is a little too bright and overpowering, plus no one wants to eat the rind. So as a final touch candied limes would add a nice sweet and tart topping with a little bit of chewy crunch fo some texture variance too.