ilovedessert2

2

Tie-Dyed Cupcakes

adapted from Bon Appetit Desserts
Yields: about 12 cupcakes

by: thebakingfairy


1 1/3 cups cake flour
1 tsp baking powder
½ tsp salt
1/3 cup skim milk
3 large egg whites, at room temp
2 tablespoons light sour cream
1 tsp vanilla extract
½ cup (1 stick) unsalted butter, softened
1 cup sugar
food coloring in various colors; I used blue, yellow, green, red, and purple

Preheat the oven to 350F; line 12 regular muffin cups with liners, set aside.
In a medium bowl, whisk together the flour, baking powder, and salt. In a (slightly large) measuring cup, mix together milk, egg whites, sour cream, and vanilla, whisking until completely incorporated. 
In the bowl of a stand mixer, beat together butter and sugar until very light and fluffy, 8-10 minutes. Add in the flour mixture in three additions, alternating with the sour cream mixture, starting and ending with the flour, and beating on low in-between additions. 
Divide batter into several small bowls, as many as the colors you want to do. I did 5 colors, so I divided the batter equally into 5 containers! Add in food coloring to the divided batter until you reach the desired coloring. Drop batter by spoonfuls into the prepared muffin pan, layering colors. If desired, swirl using a toothpick. Don’t swirl too much, or the colors will mix together!
Bake cupcakes for about 20 minutes, until a tester inserted in the center comes out clean. Let cool completely, then top with some powdered sugar (or white frosting) and enjoy!

2

Strawberry Limeade Cupcakes
Adapted from How Sweet Eats
Yields: about 16 cupcakes

by: thebakingfairy

1 cup white sugar
½ cup butter
2 eggs
1 ½ heaping cups all-purpose, unbleached flour
2 tsp baking powder
¼ tsp salt
1 cup grated strawberries (seriously, I just grated them with a regular ol' cheese grater and they got really finely chopped and juicy and stuff!)
juice of 1 ½ limes
zest of 1 lime

Preheat the oven to 350F. Line a couple of muffin tins with liners, set aside. 
In a large measuring cup, grate the strawberries (I’m serious), keeping all the juice and pulp, then add in the lime juice. In the bowl of a stand mixer, cream together the sugar and butter until really light and fluffy. Add in the eggs, then add in the dry ingredients (flour, salt, baking powder) with the mixer on low speed. Lastly, add in the strawberry and lime mixture! If it seems too mushy, you can add in a tablespoon or two of flour. Mix until well blended, then stir in the lime zest. Grab your prepared muffin pan and fill each cup about 2/3 full; bake for 20-25 minutes, then let cool completely before frosting.

(Click for Lime Swiss Buttercream Frosting recipe)