MSC August: Triple Citrus Cupcakes

This month's challenge was chosen by Marthe of Culinary Delights.  I have to say that while this cupcake wasn't a big hit at our pinochle party, I thought it was quite delicious! The recipe made a ridiculous amount of 36 cupcakes.  I ended up making 24 regular size cupcakes and thirty-six minis.  I put the minis in the freezer and I will use them up with my Sunday school class or next potluck. I was hesitant about using the citrus glaze as I felt it would be super sweet and it was on its own, but lightly covering the cupcake really brought out the fruitfulness of this cupcake. Since this recipe used 9 eggs and a pound of butter and I was not completely "Wowed" by this cupcake, I likely will not make it again.  If you would like to learn more about the Martha Stewart Cupcake challenge visit here

Triple-Citrus Cupcakes

from Martha Stewart's Cupcakes, page 64; makes 36

3 1/2  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 (from 3 lemons)

3 tablespoons finely grated orange zest (from 2 oranges)

3 tablespoons finely grated lime zest (from about 3 limes)

1 teaspoon pure vanilla extract

9 large eggs, room temperature

Citrus Glaze (made with lime juice and zest; page 315, recipe below)

Directions:

Preheat oven to 325 degrees Fahrenheit. Line standard muffin tins with paper liners. Whisk together flour and salt.

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 zest. 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.

Divide batter evenly among lined cups, filling each three-quarters full; tap pans on counter top once to distribute batter. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.

To finish, dip tops of cupcakes in glaze, then turn over quickly and garnish with zest. Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.

Citrus Glaze

from Martha Stewart's Cupcakes, page 315; makes about 1 cup

1 1/2  cups confectioners' sugar, sifted, plus more if needed

1/4 teaspoon finely grated citrus zest

3 tablespoons fresh citrus juice, plus more if needed    (I used the juice of one lime)

Whisk together all ingredients until smooth. If necessary, add more sugar to thicken or more juice to thin the glaze. Use immediately.