One of our favorite things to do when we want an inexpensive date is go to the Sonic Drive In for Happy Hour, especially when the weather warms up like it is now! All of the drinks and slushies are half price! We grab our favorite drinks and go look at houses that are for sale in nice neighborhoods, or go sit at the park and “people watch”. It seems simple to some I guess, but we love it, and we’ve been doing it since the beginning of our relationship.
My favorite drink to order is the Strawberry Limeade Slushie. Buckaroo always fusses at me in the drive-thru because I take too long to order, like I don’t already know what I want. At this point though I think I do it just for giggles. Don’t tell him though.
So I’ve been sharing with you for the past few days about how excited I am about spring, and I’ve been baking up every little thing to celebrate. This Strawberry Limeade cupcake recipe was inspired by one of my favorite drinks to enjoy on a spring date with my honey. This moist cupcake is so easy to make (the curd might be the most challenging part), but it’s so worth it. This FRESH strawberry buttercream is to die for! Strawberries are in season, so this is a great spring cupcake bursting with flavor!
- 1 1/2c. Sugar
- 1/2c. Vegetable Shortening
- 1tsp. Vanilla Extract
- 2 Eggs
- 2c. Flour
- 2tsp. Baking Powder
- 1/2tsp. Salt
- 1tsp. Lime Zest
- 1 1/4c. Milk
- Lime Curd:
- Juice of Four Limes
- 6Tbsp. Sugar
- 1tsp. Lime Zest
- 1 Egg
- 6Tbsp. Butter
- 2 sticks of Unsalted Butter
- 2c. Powdered Sugar
- 1/2c. Fresh Strawberries, chopped
- 1/2tsp. Vanilla Extract
- For the Cupcakes:
- Preheat oven to 350.
- In a bowl, cream shortening and sugar together until mixed well. Add vanilla, and beat in one egg at a time.
- In a separate bowl, mix flour, baking powder, salt, and zest.
- Alternate adding the dry ingredients and the milk to the sugar mixture until smooth.
- Pour cupcake batter into prepared pans.
- Bake for 16-18 minutes until done.
- For the curd:
- While the cupcakes are baking heat lime juice, zest, 1/2 of the sugar, and bring to a boil.
- In a glass bowl, whisk egg and sugar until mixed.
- Pour a little of the boiling lime juice into the egg mixture and whisk quickly. You’re tempering the egg. If you don’t do this quickly, you’ll have scrambled eggs so be careful.
- Add mixture back to pan with lime juice and stir quickly for one minute. You will see the curd thickening but it should still be smooth. Remove from heat.
- Add the butter one tablespoon at a time continue to stir. Transfer to a clean bowl and sit on ice to allow it to cool. Set aside to fill cupcakes.
- Using a corer, core each cupcake about halfway.
- Fill each cupcake with curd. Putting the cooled curd in a piping bag or plastic bag will make this easier.
- In a bowl, mix butter, strawberries, powdered sugar, and vanilla until well mixed. Use the mixer to mash up strawberries if they aren’t small enough. You want a few bites of fresh berries, but you want it to be able to fit through the piping tip.
- Pipe buttercream on cupcakes. Garnish with a lime and paper straws.
Love & Limeades,
What’s your favorite spring date?