| | Directions | | Preheat oven to 350°. Line muffins tins with cupcake liners, makes 2 1/2 doz cupcakes. In large bowl beat butter & sugar at med speed til fluffy. Add egg yolks 1 at a time, beating well after each addition. In med bowl combine flour, baking powder & salt. In small bowl combine milk & buttermilk. Gradually add flour mixture to butter mixture, alternating with milk mixture beginning & ending with flour mixture In med bowl beat egg whites at high speed til stiff peaks form. Gently fold egg whites into butter mixture. Gently stir in cranberries & lime zest. Spoon batter evenly into muffin tins. Bake 20 - 22 minutes or until wooden tooth pick comes out clean. Let cool in pans for 10 minutes. Remove cakes from pans & cool. Lime Butter-cream: In large bowl beat butter & lime zest at med speed til creamy. Beat in lime juice til combined. Gradually beat in confectioner's sugar til smooth. Spread frosting on cooled cakes. |
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| Ingredients | | - |  | 1 cup soft butter |
| - | | 2 cups sugar |
| - | | 4 eggs, separated (large) |
| - | | 3 cups flour |
| - | | 2 teaspoons baking powder |
| - | | 1/2 teaspoon Salt |
| - | | 3/4 cup Milk |
| - | | 1/3 cup buttermilk |
| - | | 2 cups chopped fresh cranberries |
| - | | 1 tablespoon lime zest |
| - | | Lime Butter-cream |
| - | | 1 cup soft butter |
| - | | 1 tablespoon lime zest |
| - | | 1/4 cup fresh lime juice |
| - | | 6 cups confectioners sugar |
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