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)