Variations on a Theme - Citrus cupcakes




Yes! We all loved it. The Lemon Drizzle Loaf from a few posts ago. I had a request for the quantities in North American conversions. Well, that sort got me thinking that I should make it again.
We just got new neighbours. After 9 years our next door neighbours have moved away and others have moved in. A man, a woman and a two year old boy. Ok - so I don't know their names yet. Hopefully that will be rectified very soon. I know how awesome/crappy it can be when you first move in to a place. I figure that they need some baking!


I don't want to make exactly the same recipe. I really liked the idea of blitzing the whole fruit until it's pulp. I don't have enough lemons. I decide that I'm going to use oranges and limes. Weird. But. It actually tastes good.


N.B. When you use limes, make sure that they are fresh because if the skin gets coarse when it ages then it won't blend properly. How do I know this? I've just spent the last 20 min. fishing pieces out of the batter.
End of the day. This recipe was tasty. I liked the texture of the cake this time around even better than the first time. I changed the icing this time as well and made a cream cheese/lemon concoction. Pure delight!


I think that lemon, limes or oranges in baking is da bomb. Combine them all and I'm losing my mind. Combine that with cream cheese and I've completely left the planet.



Now that they are baked and ready (and tested first of course!) We are off to take some to our new neighbours... names to follow!

Citrus Cupcakes (adapted from Delicious UK)
makes 16 medium cupcakes

250 g (1 cup) unsalted butter, melted
2 lemons OR 2 oranges OR 1 orange and 2 limes (my choice this time)
300 g (2 3/4 cups) self raising flour
440 g (2 2/3 cups) sugar
4 large eggs

Icing:
1 tbsp unsalted butter at room temperature
3 - 3 1/2 cups icing sugar, sifted
250 g (1 pkg) of cream cheese
juice from 1/2 a lemon

Preheat oven to 350 degrees F.
Prepare muffin tins with liners or grease and flour them.
Chop up the lemons or citrus quite small and blitz in the blender until it's pulp. Add the butter, sugar and eggs. Process until smooth.


Add the flour and mix well. Spoon or pour into the prepared muffin tins. Bake for about 22 - 24 min. or until a tester comes out clean. Cool briefly before removing from the pan. Cool completely. Ice only after completely cooled.

Icing:
Soften the cream cheese and the butter together. Add in the icing sugar and combine until it's beginning to get mixed together. Add in the lemon juice and finish combining. If it's too thick add a little more icing sugar until you get the desired consistency.


1 comments:

Melissa Strutt said...

DROOLING!!!

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St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.

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Wanda Thorne
St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
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