Culinary throw-down: prepare a dessert elegant enough to complement friends’ upscale picnic contributions, portable, and cannot compete in flavor with the other two desserts: Larry’s Famous Brownies As Seen In Bon Appétit, plus a batch of caramel corn. The venue? A cemetery, but not to visit dearly departed. We were there to picnic and watch an outdoor movie projected on the mausoleum wall. More about THAT in an upcoming post, but first, you need to meet these Triple Citrus Cupcakes with Lime Glaze.
Lemon, lime and orange in a neat little cake, the glaze itself packs the pucker power I was hoping for. In my copy of Martha Stewart’s Cupcakes cookbook, the recipes typically need some adjusting to fit my life (and, isn’t this all about MY LIFE??). This one made THREE DOZEN cupcakes, oh come on! Six adults do not need that many, so I cut the recipe to one-third, presumably to produce a dozen. As luck would have it, it made 10. YEA, six for the picnic and four for the cook! PS – do you like those darling cupcake papers? They’re from Wilton, a generous sponsor of Camp Blogaway.
Triple Citrus Cupcakes with Lime Glaze
Adapted from Martha Stewart Cupcakes cookbook
- 1 cup plus 1 tablespoon all purpose flour
- 1/2 teaspoon salt
- 1 stick plus 1 tablespoon unsalted butter, softened
- 3/4 cup sugar
- 1 tablespoon zest from a fresh lemon
- 1 tablespoon zest from a fresh lime
- 1 tablespoon zest from a fresh orange
- 1/2 teaspoon vanilla extract
- 3 eggs, room temperature
- Lime Glaze, recipe follows
Preheat oven to 325 degrees F. Line standard size muffin tins with cupcake papers.
In small bowl, whisk together flour and salt, set aside.
In the bowl of an electric mixer on medium speed, cream together butter and sugar, scraping down the sides every few minutes. Add citrus zests. Reduce speed to medium, add vanilla. Add eggs one at a time, scraping down the sides of the bowl after each.
Reduce speed to slow, add flour 1/4 cup at a time, scraping bowl occasionally until well blended. Divide batter evenly among the cupcake cups, to about 2/3 full (my batter filled 10 cups). Bake until cake tester poked into cupcake center comes out clean, about 25 minutes. Remove from oven, let sit for 10 minutes. Remove from tins and place on wire rack to cool completely. Frost with citrus glaze and sprinkle with zest. Makes 10 cupcakes.
LIME GLAZE: in small bowl, blend together 1/2 cup confectioner’s sugar and 1 tablespoon fresh squeezed lime juice until smooth. Add more sugar or juice if you want a thicker or thinner glaze. Frost each cupcake and sprinkle with a little lime zest.