Happy 07.08.09! I am here to bring you yet another Martha Stewart Cupcakes recipe. I just can’t help it. Another useless piece of trivia about me is that my favorite color combination is orange, yellow, and green (yes, I’m enough of a color freak to think about color combinations). So I was pleased to make something with oranges, lemons, and limes.
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
3 Tablespoons finely grated orange zest
3 Tablespoons finely grated lime zest
1 teaspoon pure vanilla extract
9 large eggs, room temperature
1. Preheat oven to 325F. Line standard muffin tins with paper liners. Whisk together flour and salt.
2. 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 incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in four batches, beating until completely incorporated after each.
3. 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 comes out clean — about 20 minutes. Transfer cupcakes to wire racks to cool.
4. To finish, dip tops of cupcakes in glaze, then turn over quickly and garnish as you’d like. Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.
1-1/2 cups powdered sugar
3 Tablespoons fresh citrus juice, plus more if needed (I used fresh lemon juice)
Whisk together ingredients until smooth. If necessary, add more sugar to thicken or more juice to thin the glaze. Use immediately.
I tried a bite of one of the cupcakes and they are VERY citrus-y, which is a good thing in my opinion. The glaze has a very strong flavor due to using fresh lemon juice.