i’m off to the wintry wonderland that is western europe later today. i’ve been obsessively checking the heathrow airport page to see if our flights are a go after the great xmas blizzard of 2010. so far it seems it seems like we’re in the clear. fingers crossed, knock on wood.
we had planned our trip a few months ago when 20-30°F weather seemed theoretically bearable, the lure of catching a sight of german xmas fairs beckoned with flair. we’ll be doing a few days in paris and normandy as well. now that the reality of traipsing around in said temperatures is upon us, we’re scratching our heads a bit, wondering why we didn’t pick a warmer climate.
as i’m heading into a snowy europe, i thought i should post about the sunshine citrus cupcakes i baked for R’s birthday a few weeks ago. the cake is a citrus blend yogurt cake, topped with vanilla meringue icing and crowned with either candied limes or yellow sanding sugar. R said the cupcakes were delicious, and i certainly hope they brightened up her birthday festivities!
happy sunny and bright winter holidays to all!
Citrus Sunshine Cupcakes
(makes ~2 dozen cupcakes)
|AP Flour||3 cups|
|Citrus Zest||Zest of 1 lime, 1 lemon & 1 orange|
|Baking powder||1 tbsp|
|Sugar||1 ½ cups|
|Plain yogurt||1 cup|
|Eggs||3 large ones|
|Canola Oil||1 cup|
- Preheat oven to 350ºF. Place cupcake liners in cupcake pan. Set aside.
- Mix together sugar and citrus zests for about 2 minutes.
- Add in flour,baking powder, and salt.
- Add in yogurt, eggs, vanilla, and canola oil. Mix by hand or on lowest mixer speed until well combined.
- Pour batter into cupcake liners and bake for about 25-30 minutes.
- Remove from oven and wait 5 minutes before unmolding.
- Pipe on vanilla meringue icing when cupcakes have cooled completely, and then decorate with sanding sugar and candied limes.
All the extras:
- Vanilla meringue icing: the recipe can be found here. substitute the 4 tbsp of rum with 1 1/2 tbsp of vanilla extract.
- Yellow sanding sugar: can be found in most specialty food suppliers like Williams-Sonoma, Sur la Table, etc.
- Caramelized Candied Limes: i made my own as follows: slice 2-3 limes into 1/4 inch slices. blanch them in boiling water for about 5 minutes. toss them in a bowl with 1 cup of sugar. then, place each one with some space in between on a parchment lined baking sheet. sprinkle about 1/2 cup more sugar on the limes. bake at 275ºF for 45-60 minutes or until the sugar has caramelized and the limes are golden brown. while still warm, transfer the lime slices to a clean parchment lined baking sheet to allow them to cool. (note: it is difficult to remove the limes when completely cooled; you may need to warm them up slightly again to remove them.)