These are the cupcakes from the last entry’s recipe — maraschino cherry cupcake injected with lime jello and frosted with lime buttercream. They taste even better frosted.

Brought these along to today’s Craftland meeting for a snack between inventory mailings and website updates.

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I adapted this maraschino cake recipe from my 1947 edition of the BH&G Cookbook. That recipe called for shortening — I did an even substitute with 1/2 cup of butter and left out the nuts. I filled them with lime jello and they will spend the evening chilling. Tomorrow I frost.

Of course I tasted a cupcake fresh out of the oven and was happily surprised at how tender these cakes turned out. I was a bit worried as it’s a one-bowl recipe and the flour mixture spent a total of 4 minutes in the mixing bowl. With only egg whites it’s slightly dry, but the jello should take care of that.

Frosted pictures tomorrow.

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I was trying to achieve the taste of Sonic Cherry Limeades. Pictured is lime cupcake with cherry jello. Also made cherry cupcakes with lime jello.

These were a start, but I need to refine the cake recipe. This time I used a white cake mix and added lime juice to half the batter and maraschino cherry juice to the other half. Too much sugar and too much beating made for a tough cake. I’m not sure if the acid from the lime did something funky, as the lime cake was even tougher than the cherry.

I’m researching recipes for old-skool maraschino cherry cake but need to figure out the best substitute for shortening–either all butter or part butter part oil…need to work out the percentages.

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