Daily Cupcake Recipe

Recipe for Friday, April 20th, 2012:
Vegan Triple Citrus Cupcake

Recipe via Veg Kitchen

Prep time: unknown
Bake time: 20 minutes

Serves: 24 cupcakes

Ingredients [Orange Cupcakes]:

• 2 cups orange juice
• 1 to 2 tablespoons orange zest
•  1⁄2 cup canola oil
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 1⁄2 cups granulated sugar
• 1⁄3 cup potato starch
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt

Ingredients [Lemon Curd Filling]:

• 1 1⁄2 cups granulated sugar
• 9 grams agar-agar powder
• 2 1⁄2 cups lemon juice
• Zest of 1 lemon

Ingredients [Lime frosting]:

• 1 cup non-dairy margarine
• 3 cups confectioner’s sugar
• 2 tablespoons non-dairy milk
• 1⁄2 teaspoon vanilla extract
• Zest of 1 lime

(A conversion table can be found here.)

Directions:

Preheat your oven to 350 degrees F and line 24 standard muffin tins with cupcake papers. Set aside.

In a large bowl, whisk together the orange juice, zest, oil, and vanilla.

In a separate bowl, combine the flour, potato starch, sugar, baking powder, baking soda, and salt, until all of the dry goods are well distributed. Pour the liquid ingredients into the bowl of dry and whisk just until the two come together in a smooth batter—a few lumps are just fine, and much better than overmixing and creating tough cupcakes.

Distribute the batter evenly between your prepared tins and bake for 15–20 minutes, until a toothpick inserted into the center of the cakes comes out dry. Let cool completely before filling or frosting.

Make the lemon curd filling: Whisk together the sugar and agar powder to combine. Place the two into a medium saucepan along with the lemon juice and zest and turn on the stove to medium heat. Whisk to break up any lumps of sugar and continue whisking occasionally as it comes up to temperature. Once the mixture comes to a boil, turn off the heat and transfer the still-liquid curd to a heat-safe container. Allow it to come to room temperature before refrigerating until you’re ready to use it. This step is very important, because tossing it in the fridge too early will weaken the gel, and you will end up with a runny filling.

Make the frosting: Soften the margarine in your stand mixer. Slowly incorporate the confectioner’s sugar, adding it incrementally with the mixer on a low speed. Add in the nondairy milk, zest, and vanilla last, and then gradually increase the speed up to high, scraping down the sides of the bowl as needed to ensure that everything is incorporated. Whip until light and fluffy, approximately 5 minutes.

Assemble: Take a paring knife and carve a small cone out of the center of each cupcake. Discard, eat, or save the centers. Give your set lemon curd a good stir to loosen it slightly, and then add a spoonful to the now-empty indent of the cupcake. Carefully top with frosting as desired, being sure to fully cover the filling.

(via fucking-cupcakes)

Recipe for Thursday, August 19th, 2011:
Triple-Citrus Cupcakes with Citrus Glaze

Recipe via Martha Stewart

Prep time: unknown
Bake time: 20 minutes

Serves: 36 cupcakes

Ingredients [Triple-Citrus Cupcakes]:

• 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

Ingredients [Citrus Glaze]:

• 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

(A conversion table can be found here.)

Directions:

Preheat oven to 325 degrees. 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, 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.

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.

Make glaze: Whisk all ingredients until smooth and combined. Use immediately.

Dip tops of cupcakes in glaze, then turn over quickly and garnish with zest. Cupcakes are best eaten the day they are glazed.

Recipe for Wednesday, June 8th, 2011:
Spiced Cupcakes with Citrus Glaze

Recipe via Martha Stewart

Prep time: 25 minutes
Bake time: 15 minutes
Total time: 40 minutes plus cooling

Serves: 48 mini cupcakes

Ingredients [Spiced Cupcakes]:

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons coarse salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cardamom
• 1 cup packed light-brown sugar
• 2 large eggs
• 1/2 cup whole milk

Ingredients [Citrus Glaze]:

• 1 3/4 cups confectioners’ sugar
• Food coloring (optional)
• 4 tablespoons orange juice

(A conversion table can be found here.)

Directions:

Preheat oven to 350 degrees, with racks in upper and lower thirds. Lightly butter 48 mini-muffin cups.

In a bowl, whisk together flour, salt, cinnamon, nutmeg, and cardamom. In a large bowl, using an electric mixer, beat butter and brown sugar on medium-high until light and fluffy, 3 minutes. Beat in eggs, one at a time, scraping down sides of bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions milk and beating well after each addition.

Transfer batter by heaping tablespoonfuls to cups. Bake until golden brown at edges and a toothpick inserted in center of a cake comes out clean, 15 minutes, rotating pans once. Let cakes cool in pans, 5 minutes, then transfer to wire racks to cool completely.

Make glaze: In a bowl, whisk together juice and confectioners’ sugar until smooth; add 1 to 2 drops food coloring if desired.

Spoon over cooled cakes.