Posts in Food
Cherry Limeade Cupcakes

Cherry Limeade Cupcakes

I had family in town over the weekend and brought these cupcakes over to my parents house for everyone. They were a hit! Well with the adults they were anyways. I guess lime frosting isn’t high on kids favorite frosting flavor lists. Lesson learned.

I used a box cake mix for the cake part of this recipe making this recipe super simple. This recipe makes enough for 24 cupcakes. I used some sprinkles on top of my cupcakes. The frosting is pretty enough with the lime zest flaked throughout that it is pretty on its own though. Give it a try! They are a perfect summertime treat.

Cherry Cupcakes

1 box of cherry flavored cake mix( follow ingredient list on the box)

Limeade Frosting

4 sticks of room temperature unsalted butter

Zest of 4 limes( there’s only 3 limes in my picture I realize but I used 4)

3 Tb lime juice

2 cups of sifted powdered sugar


To make the cupcakes:
Follow the directions on your box cake mix. Allow cupcakes to cool COMPLETELY before frosting.


To make the frosting:
In the bowl of an electric mixer, beat the unsalted butter, lime zest, lime juice on medium speed until creamy. Gradually add sifted powdered sugar until blended and frosting is smooth. If frosting is too thick add more lime juice, tsp by tsp for desired consistency.

Frost and sprinkle(if using sprinkles) the cupcakes! Be generous with the frosting. This recipe makes plenty so don’t be stingy with it. If you are planning on bringing these cupcakes to a summer outdoor function, I would recommend keeping them inside where it’s cool until you are ready to serve them. If you are making these cupcakes ahead of time, store in refrigerator and let set out for at least 20 minutes before enjoying. This will let the frosting soften up some.

FoodAmanda Stivers
Berry Stuffed French Toast

I love making special breakfasts for my husband and I on the weekends. I say special because our breakfasts during the week aren’t as elaborate or certainly not as leisurely as our weekday breakfasts. We like savory breakfasts but also something a little sweet to go along with the savory. This past weekend I kicked it up a notch from our usual pastry sweet and I made us stuffed French toast. It turned out amazingly well if I do say so myself. This recipe will make 4 servings. I do hope you will give it a try.

6oz fresh blueberries

6oz fresh raspberries

8oz mascarpone cheese

1 tsp orange zest

1 egg

1 tsp pure vanilla extract

½ tsp cinnamon

¼ tsp sugar

¼ cup almond milk

1 loaf of brioche bread cut into 8 1 inch slices

Non stick cooking spray

Maple syrup for topping

Powder sugar for dusting

To make the filling:
Put mascarpone in a bowl and gently mix in ½ a cup of raspberries, blueberries(combine raspberries and blueberries so you are adding ½ cup berries to mascarpone cheese in other words.) ¼ tsp sugar and tsp orange zest. Set aside.

To make the egg mixture:
In a shallow bowl, whisk the egg, cinnamon, almond milk, and vanilla extract until well combined. Set aside.

Making the French Toast:
Lightly oil a large skillet using a non stick cooking spray and heat skillet over medium heat. While skillet is heating up, spread the berry mascarpone evenly on the 8 slices of the brioche. No filling should be left. Combine slices to make 4 stuffed French toast “sandwiches.” Dip French toast in egg mixture for five seconds per side and transfer to heated skillet. Cook French toast on each side for about 3 minutes or until golden brown. I used a large Le Creuset pan that easily held two French toast. If your pan isn’t big enough, cook what you can and you can always place the finished French toasts on a cookie sheet in your oven heated at 200 degrees F to keep warm while cooking the others.

Top your French toast with the remaining berries, warm maple syrup, and a sprinkling of powder sugar. Enjoy!

FoodAmanda Stivers