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Tuesday 11 October 2011

Baking for Beginners: Citrus Cupcakes

It's almost my daughter's birthday party. I promised that I wouldn't bore you with ALL my epic baking, but I thought you may like a little touch of sophistication amongst all the lime-green bug cakes, jelly, finger sandwiches and cornflake cakes (or is that just me?).

As kids parties are just about the children, I'm planning on a few slightly more mature nibbles for the grown ups. Alongside some very cold Chablis, I'll be serving some lovely little zesty citrusy cupcakes. This recipe is a regular sponge mix with a little added zing - simple, sophisticated and scrumptious.

You'll need:

For the cakes:
  • 150g soft butter
  • 150g caster sugar
  • 150g self raising flour
  • 3 eggs
  • 2 tablespoons of lemon juice
  • zest of two/three clementines or one large orange
For the icing:
  • three/four heaped tablespoons of royal icing sugar
  • a few drops of water and the same of lemon juice
  • zest of two/three clementines or one large orange
Make it!
  • Preheat the oven to 190 degrees C. You can think about early Christmas presents whilst you do this, if you like.
  • Blend the butter and sugar together until smooth.
  • Sift the flour and gently blend with the sugar/butter mix.
  • Once well blended, make a well in the middle and add the eggs (beaten) a bit at a time - I use a metal palette knife for this to protect the integrity of the mix.
  • Add the lemon juice and zest and blend well until smooth.
  • Divide between 12 cupcake cases and cook for 10 - 12 minutes, until risen and golden brown.
  • Whilst the cakes cool on a rack, sift your icing sugar into a bowl and slowly add part water and part lemon juice. Add the zest and blend until smooth.
  • Decorate the cakes and leave until the icing is completely set. I added a strawberry for decoration.
  • Serve!

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