Ingredients:
1 1/2 cups all-purpose flour
1 1/2 t baking powder
Pinch salt
2/3 cup castor sugar
2 eggs
3/4 cup unsalted butter, melted
2 T triple sec
1/4 cup milk
1/4 cup orange juice
1/2 cup cherries, chopped
Frosting:
3 cups icing sugar
Pinch salt
110g (1 stick) unsalted butter
2 T lime cordial
1 tablespoon of milk
A sprinkle of dry green colouring
Red edible glitter, for garnish
Maraschino cherries, for garnish
Directions:
Cupcakes:
Preheat the oven to 180C (350F) and line a 12 cup muffin pan with cupcake liners.
Sift the flour, baking powder and salt into a bowl.
Place eggs and sugar in a bowl and beat with an electric mixer for two minutes until light and foamy. Pour the melted butter over the egg and sugar mixture while beating on low. Once incorporated, add the triple sec.
Add half the flour mixture into the wet batter. Add the milk and orange juice and incorporate.
Add the other half of the flour mixture and mix until just combined.
Divide the batter among the twelve liners and sprinkle chopped cherries into it. Bake for 25 minutes or until a toothpick comes out clean. Allow to cool before frosting.
Frosting:
Place one cup of the icing sugar in a bowl with the sugar, salt and butter. Cream with an electric mixer on high until light and fluffy.
Turn the mixer to low, add another cup of icing sugar along with the lime juice and milk. Once incorporated, add the last cup of icing sugar.
Turn mixer to high and beat until fluffy.
Pipe your cupcakes, sprinkle with edible red glitter and top with a maraschino cherry.
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Picture source: Pinterest
