SOCO & LIME CUPCAKES

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Summertime is coming! What better way to treat yourself than liquor in your cupcake. These SoCo Lime Cupcakes have just a hint of Southern Comfort and splash of lime. You can still get the taste of your favorite drink without all the heavy liquor calories. A small three-bite cupcake is the perfect ending to a meal. Afternoon coffee anyone? A small cupcake makes a great pick me up at 3:00. This way you can burn the calories by the time you go to bed.

When baking with liquor, each liquor is different. In this recipe both lime and Southern Comfort are strong flavors. I personally do not like a lot of alcohol in a recipe. You are welcome to put more Southern Comfort in the recipe if you like a stronger taste.

There is a small amount of refreshing lime in the cupcake recipe. The lime on top of the cupcake you can have after you eat the entire cupcake to cut some of the sugar. The lime can also be put to the side. The key to nice cupcakes is not filling the cupcake cups more than halfway. It is so tempting to put more batter into the cupcake molds, but this makes for too much of a dome on the cupcake. Having a nice flat top makes it easier to frost the cupcake.

Change the look of cupcakes by purchasing cupcake liners with decorations on them. Color coordinate with the cupcake and color frosting.

SoCo and Lime Cupcake Recipe 

Makes 2 dozen

Ingredients

1 Box of All-Natural Chocolate Cake Mix
2-3 eggs depending on instructions
1 cup of water
¼ cup of safflower oil
¼ cup of Southern Comfort
Juice of ½ of a small lime cut long way

Frosting and Garnish

1 container of all-natural vanilla frosting
1 lime for garnish

Directions

Preheat oven to 350 degrees

Follow the directions on the box of chocolate cake. The eggs, oil, and water are standard for most recipes. Measure out the southern comfort in a liquid measuring cup. Squeeze the ½ lime into the southern comfort. Put 1/8 less water than the box tells to. The Southern Comfort will make up for the rest. The recipe makes about two dozen cupcakes.

If you have two cupcakes trays great. Make sure to use cupcake liners. It makes everything easier. Put two liners for each cupcake if they liners are light. Cupcakes usually cook in about 15-20 minutes. Make sure to set a timer for about fifteen minutes. Check after fifteen minutes and cut one cupcake in half to see if it is cooked all the way through. If not pop in the oven for only a few more minutes. Watch them closely so they don’t burn or dry out. When the cupcakes are done take them out of the oven and let cool. You can put the cupcakes in the freezer to cool them faster. The tops need to be cool to put the frosting on.

Frosting

It is easiest to frost with a frosting bag and tips. These days you can buy one from the grocery store and even the dollar store. Make sure you get a lip that makes the widest flower. Get a few different tips if you can. This way you can have more fun being creative with the tips.

Take a spatula and put all frosting in the frosting bag. Start in the middle of the cupcake and slowing swirl the frosting until you reach the outer border. Only put one layer on. Leave a small little border of the chocolate. Less is more, so if your swirl is small that is fine.

Cut the lime in half longways. Then cut very thin slices the other way so you get half moon limes. Take one slice of the lime and cut just the pulp part in the middle. Then twist the lime with one end going one way and the other end going the other. See picture. Lay the lime on top of the frosting.

Anytime the frosting gets too soft. Pop the frosting bag and/or the cupcakes in the freezer for a few minutes. Don’t leave the frosting bag in there to long it will get too hard. Cupcakes can be frozen kept in a freezer. In fact, cupcakes taste delicious from the freezer. Keep them in an airtight container.

Serve cupcakes on your favorite beautiful plates. Enjoy with a cup of coffee, champagne, or sparkling water!

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