Baking With Jeanette & Tracy; How to Make Skittles Cookies & Cherry Limeade Cupcakes

Welcome to Baking With Jeanette & Tracy;How to Make Skittles Cookies & Cherry Limeade Cupcakes
#cookies #cupcakes #skittles

I do not own the rights to these recipes or images used you can find them here;
https://eatcookbake.com/easy-skittles-cookies/
https://iambaker.net/cherry-limeade-cupcakes/#wprm-recipe-container-68910

For the Cookies
Ingredients

150 g Butter (⅔ cup) softened at room temperature and cut into cubes
130 g Caster sugar (⅝ cups)
100 g Soft light brown sugar (½ cup)
1 Egg
1 Teaspoon Vanilla extract
250 g Self-raising flour (2 cups)
136 g Skittles (1 bag/4.7oz)

Instructions

Preheat your oven to 180℃ (160℃ for fan ovens) and line two large trays with baking paper.
Add the butter, caster sugar and brown sugar to a large bowl. Use a stand mixer or electric whisk to mix them together to create a thick paste.
Next, add the egg and vanilla extract. Mix well until smooth.
Stir in all of the self-raising flour. When it's starting to stick together, use your hands to press it into a ball of dough.
Add the Skittles to the cookie dough, leaving a handful aside to top the cookies with at the end.
Divide the dough into 12 equal-sized pieces and roll into balls. Lightly press on them with your fingers to make discs that are around 1 inch thick.
Place the cookies onto your lined tray, leaving a couple of inches of space in between to allow for spreading. I recommend baking 4-6 per tray.
Bake for 11-12 minutes until they are JUST starting to turn golden brown at the edges. They'll look underdone at first but will continue browning and firming up as they cool.
While the cookies are still warm and gooey, gently press a few of the leftover Skittles onto each one. Doing this after baking rather than before prevents the Skittles from cracking or melting.
Let them sit on the tray until completely cool before enjoying.

For the Cupcakes
Ingredients

▢1 ½ cups (187.5 g) all-purpose flour sifted
▢1 teaspoon baking powder
▢¼ teaspoon coarse salt
▢½ cup (1 stick/113 g) unsalted butter, room temperature
▢1 cup (200 g) granulated sugar
▢3 large eggs, room temperature
▢½ cup (122.5 g) whole milk, room temperature
▢1 teaspoon pure vanilla extract
▢3 tablespoon lime juice, divided
▢1 tablespoon lime zest
Frosting
▢3 cups (375 g) confectioners' sugar
▢½ cup (1 stick/113 g) butter
▢½ teaspoon almond extract

▢¼ cup maraschino cherry juice
Instructions

Heat oven to 350°F. Prepare cupcake pans with baking spray or cupcake liners. (This recipe yielded 15 cupcakes for me.)
In a medium bowl, whisk together flour, baking powder, and salt; set aside.
In stand mixer with paddle attachment, cream together room temperature butter and sugar on medium high until light and fluffy. Reduce speed to low and add in eggs, one at a time and mix until just blended.Add in vanilla, 2 tablespoons of lime juice and milk and mix for about 30 seconds on low. Slowly add in dry ingredients and mix until just combined.
Remove from mixer then fold in lime zest with spatula.
Divide batter evenly among prepared muffin cups.
Transfer muffin tin to oven and bake until tops are just dry to the touch, 18 to 20 minutes.

Transfer cupcakes to a cooling rack.
Use pastry brush to brush remaining 1 tablespoon of lime juice over the top of the cupcake.
Let cupcakes cool completely and dry before topping with cherry frosting.
Frosting
In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add almond flavoring and cherry juice continue to beat on medium speed for 1 minute more, adding more juice if needed for spreading consistency


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