I hoped Destiny would be murder-free for a very long time. Preferably, forever. But, no matter what happened, I knew Sean and I could handle whatever came along. Including murder!
P.S. My middle name? It’s pronounced Eve + een.
CHERRY LIMEADE CUPCAKES
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Lime Cupcakes
2 lbs. 8 oz. Cake Flour
2 lbs. 7 oz. Granulated Sugar
2.5 tbsp. Baking Powder
2.5 tbsp. Baking Soda
13 oz. Butter
10 Eggs
21 oz. Milk
10 oz. Canola Oil
13 oz. Sour Cream
2 oz. Vanilla Extract
2.5 tsp. Lime Extract
In a medium electric or hand mixer, add flour, sugar, baking soda, baking powder, salt, and mix together with the paddle attachment on low till just combined. Next, add the butter in little chunks at a time. Add in the eggs and mix well. Then, you can add the milk. Once the milk is incorporated, mix on medium high until all the ingredients are well combined. Next, add the sour cream. Mix well. Finally add the canola oil and lime extract. Mix well until you can no longer see lumps.
Cherry Lime Compote
1# 8oz. Sugar
6 oz. Cornstarch
16 oz. Lime Juice
8 oz. Cherry Juice (from maraschino cherries)
¼ tsp. Cherry Extract
12 Egg yolks
3 oz. Butter
In a medium pot whisk together the cornstarch and sugar until totally combined. Then, whisk in the lime, cherry juice and extract. Bring to a boil, whisking constantly until thickened.
Off heat, whisk in the egg yolks a little at a time, then return to heat. Whisk until boiling. This will take about 30 seconds.
Off of the heat, whisk in butter. In a separate container, cover in plastic wrap and keep in the fridge until cool.
Cherry Buttercream
1 lb. 4 oz. Butter
1 lb. 4oz. Powdered Sugar
14 oz. Maraschino Cherries (blended through a food processor)
½ tsp. Cherry Extract
Using a stand mixer or hand mixer, combine the butter and powdered sugar on medium until well combined. Once the buttercream is nice and smooth, add the ground cherries and cherry extract.
Cupcake Assembly
Using a gloved hand, poke a hole in the center of the cupcake. You can also use an apple core-er. Fill a pastry bag with the cherry lime compote, and squeeze just enough filling into the center of the cupcake. Next, fill a pastry bag with cherry buttercream with tip number 1M, and pipe on top of the cupcake. Finally, you can garnish the cupcake with light green sugar and a thin ½ slice of a fresh lime wedge.
Black Berry Buttermilk Cupcakes
Vanilla Cupcakes (makes 24-30 regular size cupcakes)
2 lbs. 8 oz. Cake Flour
2 lbs. 7 oz. Granulated Sugar
2.5 tbsp. Baking Powder
13 oz. Butter
10 Eggs
21 oz. Milk
10 oz. Canola Oil
13 oz. Sour Cream
2 oz. Vanilla Extract
In a medium electric or hand mixer, add flour, sugar, baking soda, baking powder, salt, and mix together with the paddle attachment on low till just combined. Next, add the butter in little chunks at a time. Add in the eggs and mix well. Then, you can add the milk. Once the milk is incorporated, mix on medium high until all the ingredients are well combined. Next, add the sour cream. Mix well. Finally add the canola oil and vanilla extract. Mix well until you can no longer see lumps.
Buttermilk Pastry Cream (makes 1 ½ quarts)
32 Fluid oz. Buttermilk
8 oz. Sugar
¼ tsp Salt
2 oz. Cornstarch
12 egg Yolks
4 oz. Butter
1 tsp Vanilla Extract
First, separate your egg whites and egg yolks. Place the egg yolks in a small bowl with the cornstarch. Whisk the ingredients until smooth and there aren’t any lumps.
In a medium pot, heat the buttermilk, sugar, and salt until steaming. Do not bring to a boil. Once the buttermilk mixture begins to steam, take off the heat and temper (adding a little at a time) in the yolk mixture.
Once all the ingredients are combined, return to heat and bring to boil stirring constantly. This will take about one minute.
Off heat, whisk in the butter and vanilla. Scrape the buttermilk pastry cream onto a sheet tray to cool. Wrap in plastic and put into the refrigerator to cool.
Black Berry Compote
8 oz. Granulated sugar
2 oz. Cornstarch
24 oz. Fresh or Frozen Blackberries
Zest of 1 lemon
Lemon juice, to taste
In a medium size pot, whisk the sugar and cornstarch till lump free. Add the raspberries and lemon zest.
Bring to a boil over medium heat, stirring constantly until thickened and the starch flavor is cooked out.
Off of the heat add the lemon juice to taste. Place the compote in a container until cool.
Vanilla Buttercream
1 lb. 4 oz. Butter
1 lb. 4oz. Powdered Sugar
2 tsp Vanilla Bean Paste or Vanilla Extract
Using a stand mixer or hand mixer, combine the butter and powdered sugar on medium until well combined. Once the buttercream is nice and smooth, add the vanilla bean or vanilla extract.
Cupcake Assembly
Using a gloved hand, poke a hole in the center of the cupcake. You can also use an apple core-er. Fill a pastry bag with the buttermilk pastry cream, and squeeze just enough filling into the center of the cupcake. Next, fill a pastry bag with vanilla buttercream using tip number 1M, and pipe a rosette on top of the cupcake. Finally, fill a pastry bag with blackberry compote and fill the center of the rosette with the compote. You can garnish the cupcake with a fresh blackberry.