So I have left this blog all alone for too long now, and I am sorry about that. I’m running two blogs at the moment, and I’ve done a pretty bad job at updating both of them. Now I finally got around to baking again, so I thought I’d give you recipies of two different cupcakes. Today I present to you: lemon cupcakes.
The reason that one of them are pink, was because I wanted to enter it to a competition. But really, I don’t think pink is the colour for lemon cupcakes. Thus the others stayed white with lemon zest sprinkled on top.
They were surprisingly delicious! The almonds in the recipe give them a nice taste, and they are not too sweet.
So, to the recipe:
Lemon cupcakes (12 large or 24 small cupcakes)
(I did half a recipe, thus the amounts on the picture are smaller)
1 dl cream
3 ss olive oil
3 dl flour
grated zest of 1 lemon
juice of 1/2 lemon
1.5 dl sugar
1 ts baking powder
2 dl ground almonds
1) Stir together cream, oil, eggs, lemon juice and lemon zest in a bowl
2) Add the flour, sugar, baking powder and ground almonds to the bowl and stir until the mixture looks nice and even (to the extent possible with almonds and lemon zest).
3) Add the batter to cupcake forms (fill them 3/4 up).
4) Cook them in a preheated oven at 180°C for 12-20 minutes, depending on the cupcake size. To check if they’re done, push your thumb carefully down onto one of the cupcakes. If it jumps back when you release, they’re done.
Here are mine when they came out of the oven! They had actually been in there for 25 minutes, which I think is because our oven’s thermometer is a bit off. Thus I’ve now bought an oven thermometer to check it.
Anyway, I took them out of the oven at the perfect time, luckily, so their consistency was great!
The test cupcake, before making the filling.
100 g butter (at room temperature)
juice and zest of 1 lemon
seeds of 1 vanilla pod
The amounts of everything are very uncertain, as the topping really is something you have to taste until it’s good.
1) Add the butter to a bowl and stir it into a nice, soft consitency.
2) Add 2 tbs of confectioner’s powder at a time and stir it soft. Stop when the mixture starts turning white instead of yellow.
3) Add the juice and zest of the lemon and the vanilla seeds to the mixture, then continue adding confectioner’s powder until you reached a good consistency and taste.
I unfortunately did not take any photos during the decoration process, but what I did was making roses on top, using a Wilton 1M tip. To do this, you start at the centre, and go outwards in a spiral.
So hope you enjoyed, and I can really suggest doing these cupcakes! They tasted great.
Will publish another cupcake recipe some time this weekend or next week.
Until then: Have a nice weekend everyone!