Calling all Lemon Heads!January 7, 2011 at 8:15 PM | Posted in cupcakes, recipe | 7 Comments
[UGH! Apologies but my images don’t seem to be working right now. I added a picture of the cupcakes from Spice Islands as a placeholder until I can knock some sense into my image host.]
Are you a fan? I mean a TRUE fan. Would you wear a foam cheese wedge on your head and prance around in freezing weather with your chest painted with a big ol letter b/c you are part of a group of friends that spell out your beloved football team’s name? Now that’s a fan. But if that’s the precedent then I’m a wussy fan. I grab my Snuggie when my house temperature gets to 70F. And forget putting anything that resembles food on my head.
(Right about now you’re wondering what the heck is CB talking about. Bare with me. I’m getting there!)
These cupcakes are for the TRUE lemon heads out there. The ones that would wear a big ol oblong foam lemon on their head and write their name in buttercream on their chest. Now that’s something I could get behind.
Sorry Tom Brady. You’re almost as delicious as a cupcake. Almost.
(Pssst. Tom. Call me. *making the hand phone to ear gesture*)
Triple Citrus Cupcakes
Recipe adapted from Spice Islands
Makes 12 cupcakes (I got 14 cupcakes)
1 package (8 ounces) cream cheese, softened (I used Neufchâtel instead)
1/2 cup butter, room temperature
1-1/4 cups sugar
2 tbsp orange zest (I used a navel orange)
1 tsp Spice Islands vanilla extract
1/4 cup vegetable oil
1/4 cup whole milk (I used half-and-half instead)
2 cups all purpose flour
2 tsp baking powder
1/2 teaspoon salt
3 cups powdered sugar
1/4 cup butter, room temperature
1 teaspoon Spice Islands vanilla extract
1 teaspoon freshly grated lemon peel (I used a Meyer lemon)
2 to 3 tablespoons lime juice (I used key lime juice)
To make cupcakes—
Preheat oven to 325˚F. Prepare cupcake pan with liners.
Combine flour, baking powder and salt in a bowl and set aside. In a stand mixer, fitted with a flat beater, combine cream cheese, butter, sugar, orange vest and vanilla extract until light and fluffy, about 3 to 4 minutes.
Add eggs one at a time, beating after each addition. Then beat in oil. Gradually add flour mixture in 3 additions, alternating with milk in 2 additions, ending with the flour mixture. Try not to overmix.
Fill cupcake liners about 1/2-2/3 full. Bake for about 25-30 minutes or until a toothpick inserted in the middle comes out clean. Remove from pan and cool completely on a wire cooling rack before frosting.
To make frosting—
In a stand mixer, fitted with a flat beater, combine all frosting ingredients, until frosting reaches desired spreading consistency.
Using your favorite round tip, frost cupcakes. Garnish with a orange, lemon or lime zest. Or what about a zesty trio if you are feeling overindulgent!?
Husband rating: A
He really enjoyed the cupcake but since he’s a red velvet man at heart, citrus flavors don’t get the A+ rating. lol
Wifey rating: A+
I love citrus. No, I mean. I LOVE citrus. If you LOVE citrus, you’ll love this cupcake. The “cake” is so moist from the addition of cream cheese. And the frosting… Oh baby. Pucker up!
Other rating: (will update later)
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