MSC: Triple Citrus Cupcakes – My Pick!!!

This month it was my turn to pick the recipe for Martha Stewart’s Cupcakes Club. Since it’s August I tried to pick a cupcake that represents summery flavours, so I chose Triple Citrus Cupcakes that are found on page 64 of Martha Stewart’s Cupcakes.

Because most of my coworkers were on vacation I decided to make 1/3 of the recipe, half of the batter I used to make miniature cupcakes and that made 24 miniature cupcakes that baked for 10 minutes.

The other half of the batter I used to make normal-sized cupcakes and ended up with 6 cupcakes, that were perfect after baking for 20 minutes.

Both the coworkers and my parents loved these. In my opinion the cupcakes definitely needed the glaze, they tasted quite plain without it. But with that glaze they tasted phenomenal! Check out MSC to find out what the other bakers thought of my pick!

Triple-Citrus Cupcakes
from Martha Stewart’s Cupcakes, page 64; makes 36
3,5 cups all-purpose flour
2 teaspoons coarse salt
1 pound (4 sticks) unsalted butter, room temperature
2 cups sugar
3 tablespoons finely grated lemon zest (from 3 lemons)
3 tablespoons finely grated orange zest (from 2 oranges)
3 tablespoons finely grated lime zest (from about 3 limes)
1 teaspoon pure vanilla extract
9 large eggs, room temperature
Citrus Glaze (made with lime juice and zest; page 315, recipe below)
Preheat oven to 325 degrees Fahrenheit. Line standard muffin tins with paper liners. Whisk together flour and salt.
With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy, scraping down sides of bowl every few minutes. Add citrus zest. Reduce speed to medium, and add vanilla. Add eggs, three at a time, beating until incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in four batches, beating until completely incorporated after each.
Divide batter evenly among lined cups, filling each three-quarters full; tap pans on countertop once to distribute batter. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.
To finish, dip tops of cupcakes in glaze, then turn over quickly and garnish with zest. Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.

Citrus Glaze
from Martha Stewart’s Cupcakes, page 315; makes about 1 cup

1,5 cups confectioners’ sugar, sifted, plus more if needed
1/4 teaspoon finely grated citrus zest
3 tablespoons fresh citrus juice, plus more if needed
Whisk together all ingredients until smooth. If necessary, add more sugar to thicken or more juice to thin the glaze. Use immediately.

>MSC: (Naked) Strawberry Cupcakes


On May 29th I read an article online at in which the author wrote about how healthy strawberries are: apparentlty they protect against nutritional diseases such as obesity, diabetes, heart and vascular disease.

How fortunate that Sherry of Sherry Starts Cooking had selected the Strawberry Cupcakes for this month’s Martha Stewart Cupcake Club! This is the first time I visited Sherry’s blog and in the first sentence of this post I found out we have something in common: she got her wisdom teeth pulled out yesterday, one of mine was pulled today: no fun!!!!

These cupcakes were a breeze to make, I halved the recipe and ended up with 24 cupcakes instead of 16. I guess the Dutch eat smaller cupcakes than the Americans. I made the recipe on Tuesday and wanted to bring them into work on Thursday. So when the cupcakes had cooled down completely I popped them into the freezer. I pulled them out early Thursday morning so that they could thaw while I made the Strawberry Meringue Frosting to go on top.

Unfortunately the strawberries I had saved to go into the frosting had gone bad and were of no use to me whatsoever. What to do?? It was to early to go to the supermarket to buy some whipped cream for topping instead, as it wasn’t open yet. I decided my coworkers would have to eat naked cupcakes! And they liked them a lot, they didn’t even feel there was something missing!! Check out the recipe over at
Sherry Starts Cooking and visit MSC!!

P.S. Stay tuned for a couple of giveaways this week!! One will be posted tomorrow, the other on Friday.

Posted in MSC. 10 Comments »

>MS Cupcake Club (Bonus Recipe): Banana Pecan Cupcakes with Honey Cinnamon Frosting


Made these delicious cupcakes in August, recipe is from Martha Stewart. More info will follow later!

>MS Cupcake Club: Zucchini-Spice Cupcakes


>A very late MSC: Chocolate Salted-Caramel Cupcakes


I was supposed to blog about these great mini-cupcakes on the 15th of August, but somehow life got in the way: I was worried about my dog, going from one vet-appointment to another, swamped at work and the last couple of days battling a cold an fatigue.

But, finally here they are: Chocolate Salted-Caramel Cupcakes for MS: Cupcake Club. As I had just started my diet I didn’t try the whole finished product, I sampled a tiny bit of the cake, the frosting and the salted caramel. Everything tasted great on its own and my coworkers assured me that the complete cupcake was amazing too!

I only made half the recipe, which resulted into 32 mini-cupcakes. It’s probably time to start saving up money for a candy thermometer, as I keep making recipes where I need one. This time I decided to wing it and try to make the caramel using a very simple tool: my eyes….

Check out here what everyone else thought of these cupcakes!