Triple-Citrus Cupcakes
Jan 20th, 2010 by prissycook
The past few batches of cupcakes in the “citrus series” from the Martha Stewart Cupcake book I had quite a few lid busters. Meaning most of them baked over the top of the rim of the cupcake pan. I still haven’t determined the root cause. Theories I’m working on include over filling the cups or I may need to refresh my baking powder. One friend suggested that Martha writes her recipes in such a way that they cannot be duplicated exactly as a way for Martha to make you, the home cook, feel inferior. That made me laugh just a little.
More than once in a frustrated baking moment I have muttered some not so nice things about our beloved Martha.
This recipe didn’t call for any active agents like baking soda or baking powder. Immediately I knew I wouldn’t have a baking over situation, but I then worried about not filling the cups with enough batter.
As you can see I under estimated just a bit. I took advantage of the bowl effect of the cupcake wrapper to be a bit lazy with my citrus glaze.
Here is a little behind the scenes footage. I’m typically up early and start prepping for my baking in my PJs. Once my coffee it I realized I looked like Rainbow Bright’s long lost sister and it cracked me up.
Triple Citrus Cupcakes
Ingredients
Makes 36
* 3 1/3 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, plus more for garnish (from 3 limes)
* 1 teaspoon pure vanilla extract
* 9 large eggs, room temperature
* Citrus Glaze
Directions
1. Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour and salt.
2. 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 zests. Reduce speed to medium, and add vanilla. Add eggs, three at a time, beating until 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.
3. 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.
4. 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.
From Martha Stewart Cupcakes, May 2009
Citrus Glaze
Ingredients
Makes 1/3 cup
* 1 1/2 cups confectioners’ sugar, sifted
* 1/4 teaspoon finely grated citrus zest, such as orange, lemon, or lime
* 3 tablespoons fresh citrus juice, such as orange, lemon, or lime
Directions
1. Whisk all ingredients until smooth and combined. Use immediately.
From Martha Stewart Cupcakes, May 2009
Martha Stewart Cupcake Challenge 21/175
Keesha oversees recruiting and training programs for GoDaddy.com. She is responsible for building programs that attract and retain amazing employees.
Keesha loves food and photography and is passionate about community volunteering. She sat on the board of directors for the Junior League of Phoenix and is on the Children's Museum of Phoenix committee. She attended Blinn College and Texas A&M University. Her most private cupcake confession? She doesn't like frosting!