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.
The Baking Bluefinger 