Shelly's Recipe

LIMEADE CUPCAKES WITH LIME BUTTERCREAM ICING

Category: Cupcakes

1 pkg white cake mix
3 eggs whites, lightly beaten
1 1/3 cups frozen limeade concentrate, thawed
2 tsp vegetable oil
1 tsp lime zest

Lime Buttercream Icing
1 1/2 cups sugar
6 eggs whites
2 cups butter, softened
1 tsp vanilla extract
1/2 tsp lime zest

Cupcakes: Preheat oven to 350. Line 19 muffin cups with paper liners.

In a bowl, combine first 4 ingredients; beat at medium speed until smooth. Stir in lime zest. Spoon batter into muffin cupes and bake for 14 minutes or until toothpick inserted into center comes out clean. Let cool in pans for 10 minutes. Remove from pans and cool completely on wire rackes. Spread with icing.

Lime Buttercream Icing: In a double boiler over low heat, whisk together sugar and egg whites, whisking until sugar is dissolved and mixture ready 140 degrees on candy thermometer, about 3-4 minutes.

In a large bowl, beat egg white mixture at high speed until stiff peaks form and mixture cools, about 10 minutes. Reduce speed to medium-low, and add butter, several tbsp at a time, beating well after each additiona. Stir in vanilla and lime zest.