SEABREEZE CUPCAKES WITH LIME FROSTING

1 stick (1/2 cup) unsalted butter, at room temperature
3/4 granulated sugar
2 large eggs, separated, at room temperature
1 1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup pink grapefruit juice
1/4 cup cranberry juice
Zest of 1 small grapefruit
3/4 cup chopped cranberries
Lime Frosting (recipe follows)
Lime slices and/or dried cranberries to garnish

Preheat the oven to 350 degrees F. Line cupcake pans with liners.

With an electric mixer on medium speed cream together the butter and sugar until fluffy, 3 to 5 minutes. Add the egg yolks. Beat well.

In a separate bowl combine the flour, baking powder, baking soda, and salt. Add the dry ingredients to the creamed mixture alternately with grapefruit juice and cranberry juice. Fold in the grapefruit zest and chopped cranberries.

With a clean electric mixer beat the egg whites until stiff. Gently fold the whites with a spatula into the batter. Fill the cupcake liners one-half to two-thirds full.

Bake for 20 to 25 minutes or until a toothpick inserted in the center of cupcake comes out clean. Cool cupcakes in the pan.

Remove cooled cupcakes from pan and frost with Lime Frosting. Garnish with lime slices and/or dried cranberries.

LIME FROSTING
(Makes 2 to 2 1/2 cups frosting)

4 cups confectioners' sugar
1 stick (1/2 cup) unsalted butter, at room temperature
2 tablespoons lime zest
1/2 cup fresh lime juice
A few drops of green food coloring

Cream together the sugar and butter with an electric mixer on medium speed until mixture is smooth. Blend in lime zest and just enough juice to bring the frosting to spreading consistency. Blend in just enough food coloring to tint the frosting a light green color.

Makes 18 to 24 medium-sized cupcakes.
Source: Crazy About Cupcakes by Krystina Castella