This is another Martha Stewart's yummilicious cupcakes. Triple-Citrus Cupcakes - a refreshing cupcake with a trio of citrus zests ....lime, orange and lemon. The moment I take a bite, I can taste the flavor of the three citrus distinctively....awesome, only Martha can think of using these three citrus as flavor for the cake and glaze the top with citrus glaze and garnishes it with grated lime, lemon or orange zest . Great idea to use these three citrus zests to brightens simple cupcakes. Read on for the recipe.......
A light citrus glaze was just perfect for me.....the citrus glaze matches the cupcakes . For a particularly pretty display, divide the glaze into thirds and flavor each portion with a different citrus, with garnishes to match. This is great party cupcakes. The fragrance of citrus is so refreshing that you can eat many and will not feel guilty....for the cake is packed with vitamin C :)
I choose lemon zest for garnishes....
the cupcake is moist and smell good...citrus fragrant..mmmm yummy
so light and moist.....a keeper for sure :)
Triple-Citrus Cupcakes - Martha Stewart's Cupcakesmakes 36
( I halved the recipe)
3 1/2 cups all purpose flour
2 tsps coarse salt
1 lb unsalted butter, room temperature
2 cups sugar
3 tbsp finely grated lemon zest ( from 3 lemons)
3 tbsp finely grated orange zest ( 2 oranges)
3 tbsp finely grated lime zest ( 3 limes ), plus more for garnishes
1 tsp pure vanilla extract
9 large eggs, room temperature
Citrus Glaze ( made with lime juice and zest)
Preheat oven to 160C/ 325F . 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 zests. Reduce speed to medium, add vanilla. Add eggs, three at a time, beating until corporated, 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 tins 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 rack and let col completely. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months.
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.
( makes about 1 cup)
1 1/2 cups confectioners' sugar sifted , plus more if needed
1/4 tsp finely grated citrus zest
3 tablspoons 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.