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 Friday, March 2nd, 2012:
White Spice Walnut Orange Cupcakes with Orange Cream Cheese Frosting

Recipe via Chasing Delicious

Prep time: unknown
Bake time: 18 minutes

Serves: 12 cupcakes

Ingredients [Cupcakes]:

• 5 ounces cake flour
• 2 ounces bread flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons cardamom
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon white pepper
• 5 ounces unsalted butter, at room temperature
• 5 ounces granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest
• 1 cup buttermilk
• 4 ounces chopped walnuts

Ingredients [Frosting]:

• 16 ounces cream cheese, at room temp.
• 3 ounces unsalted butter, at room temp.
• 12 ounces powdered sugar
• 2 teaspoons orange zest
• 1/2 teaspoons vanilla extract

(A conversion table can be found here.)

Directions:

Line a muffin pan with 12 cupcake paper cups. Preheat an oven to 350°F.

Combine the flours, baking powder and soda, spices and pepper in a bowl. Mix until evenly distributed. Set aside. Cream the butter and sugar together in another bowl until light and fluffy about 3 minutes. Mix in the eggs 1 at a time. Add the vanilla and orange zest and mix in well. Add half of the dry ingredient mixture to the butter mixture and mix well. Pour in the buttermilk  and mix well. Add the remaining dry mix and mix until combined. Toss the walnuts in just a little flour to coat. Add the walnuts to the batter and mix until evenly distributed.

Pour the batter into the lined muffin pan cups. The batter should just come to the top of each cup. Bake at 350°F for 16 to 18 minutes until a toothpick comes out barely clean.

Make frosting: Cream the cream cheese until it is light and soft about a minute or two. Add the butter and cream another minute. Add the sugar, zest and extract and beat, careful not whip air into it, until the frosting comes together.

Using an icing spatula or a piping bag and tip of your choice, ice each cupcake. Sprinkle crushed walnuts over the frosting.

(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.