LEMONIEST LEMON CUPCAKES

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After skipping the first two two projects, I was ready to join the Avid Bakers again -
Lemoniest Little Lemon Loaf from Christina Marsigliese, our new source for "Scientifically Sweet" recipes.

I love all citrus-y desserts, the tarter the better! And right now, having shoveled snow almost every day, I wish we could be back where the biggest lemons grow, the Amalfi coast!

Lemons (and Limoncello) in Amalfi - I wish we were there!

A whole cake is always a bit too much for two people who are forced to eat all their output (and they love to cook!), so I decided to make cupcakes instead, with a bit of lemon glaze for even more citrus flavor.

Since the cake contained cornmeal, I did not smuggle some whole wheat in the batter (what I usually do), and because Christina's cake didn't seem overly sweet, and had a lot of lemon juice, I didn't reduce the amount of sugar, either.

True to their name, the cupcakes tasted very lemony, indeed. A little trip to Italy for our taste buds!

Moist and lemony

LEMONIEST LEMON CUPCAKES (adapted from "Scientifically Sweet")
(12 cupcakes)
 
163 g/1 1/4 cup all-purpose flour
1 tsp baking powder
¼ tsp baking soda
42 g/1/3 cup yellow cornmeal
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1 tbsp lemon zest
¼ tsp salt
132 g/2/3 cup sugar
80 ml/1/3 cup canola oil
¼ cup lemon juice

GLAZE
120 g/1 cup confectioner's sugar
lemon juice (as needed for the desired consistency)
lemon zest, as decoration

Preheat oven to 350°F/175ºC. Line a standard muffin pan with paper liners.

Whisk together dry ingredients

Using a whisk, stir together flour, cornmeal and baking powder in a medium bowl until well combined.

In bowl of a standing mixer (or hand held mixer), whisk eggs, egg yolk, lemon zest and salt on medium-high speed until foamy, about 40 seconds.

With the mixer running, gradually add the sugar. Then increase the speed to high and continue beating until mixture is very pale and almost white in color, about 5 minutes. It should nearly triple in volume.

Fold the dry ingredients into the egg mixture, first with the whisk attachment....

In a small bowl, stir together oil and lemon juice. Using the whisk attachment, fold 1/3 of the flour mixture into the egg mixture.

Add 1/2 of oil mixture and fold until almost blended. Fold in 1/2 of remaining flour mixture followed by remaining olive oil mixture.

....then the last flour addition by hand with a rubber spatula

Finally, by hand with a rubber spatula, gently fold in last 1/3 of the flour mixture until evenly incorporated.

Distribute batter evenly in cupcake liners (I use a 1/4 scoop). Place muffin pan in the middle of the oven.

Lemoniest cupcakes ready for the oven

Bake cupcakes until they are pale golden, but still springy when touched, and a toothpick comes out clean, about 20 minutes. Let cupcakes cool in the pan for 10 minutes, then remove them from the pan, and transfer to a wire rack.

Waiting for their glaze

For the glaze, mix confectioner's sugar with enough lemon juice to make a thick but still liquid icing. Spoon glaze (about 1 teaspoon each) over tops of cupcakes. Decorate with a little bit of lemon zest.

GUINNESS CUPCAKES WITH BAILEY'S CREAM FROSTING - I LIKE ST. PATRICK

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Unlike in his native Ireland, in the US Saint Patrick is a much celebrated man. He creates an opportunity for well-nourished Americans to feel like their poor Irish immigrant forefathers, eating cabbage-y dishes with boiled potatoes, washed down with a beer that is know for being "good for you".

The patron saint of Ireland enjoys special popularity because the anniversary of his death is exempt from Lenten fasting - a suspension his followers interpret as invitation to unlimited alcohol consumption.

St.Patrick - cause of devout imbibing!

Since I, naturally, embrace everything that is "good for me", and strictly abide by the motto: "Life is uncertain - eat the dessert first!", baking cupcakes with Guinness (to find my inner Irishwoman) was a natural conclusion.

And, to make it even an even more boozy Irish themed dessert, I wanted some Bailey's Irish Cream on top!

I changed Laura's recipe for Guinness cupcakes a little, substituting some of the white flour with whole wheat, adding a bit espresso powder for a deeper chocolate flavor, and (as a physician) reducing the amount of salt a tad. 

Instead of buttercream, I chose a (lighter)
Cream Cheese Frosting, adding a little less sugar - it should keep its shape, but didn't have to be stiff.

When I pulled the cupcakes out of the oven, I was a bit concerned about their softness (even though the needle came out clean). But after cooling, a few hours later, they had enough structure to be frosted.

A day later, the flavors had blended, and the cupcakes tasted so delicious that I would have drunk green beer and eaten corned beef with cabbage without any complaint.



GUINNESS CUPCAKES WITH BAILEY'S CREAM FROSTING

Cupcakes  (adapted from Tide & Time Blog)
(enough for 13 Cupcakes)

95 g/3/4 cup all purpose flour
30 g/1/4 cup whole wheat pastry
200 g/1 cup sugar
3/4 tsp. baking soda (4 g)
1/4 tsp. salt
1/2 bottle Guinness (about 170 ml)
113 g/1 stick butter
32 g/3/8 cup unsweetened cocoa powder (I used Hershey's Natural Cocoa)
1/2 tsp. instant espresso powder
1 egg
77 g/1/3 cup sour cream

Bailey's Irish Cream Frosting   (adapted from Food.com)
139 g cream cheese, softened
36 g butter, softened
180 g powdered sugar (1 1/2 cups)
36 ml/ 2-1/2 tbsp. Bailey's Irish Cream
Preheat oven to 350ºF/175ºC. Line muffin cups with paper liners. (You have batter for 1 cupcake more than 12.)

A whisk works well to mix the dry ingredients

In medium bowl, combine flour, sugar, baking soda, and salt. Set aside.

Bring Guinness and butter to a simmer in a medium saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Let cool slightly.

Stirring dry ingredients into chocolate mixture

In bowl of a (stand or hand held) mixer, beat egg and sour cream. Add Guinness-chocolate mixture to egg mixture and beat until just combined. Add flour mixture and beat on medium-low speed until combined.

Fill paper liners up to 3/4 with batter

Fill cupcake liners up to 3/4 with the (rather liquid) batter. Bake cakes, until a needle, inserted int the middle, comes out clean, about 17 minutes (the surface will be quite soft, and finger pressure will leave a dimple!)

Even when done, finger pressure will leave dimples (bottom left and right)

Let cupcakes cool completely on wire rack (after 5 minutes, lift them gently from the molds).

Bailey's Cream Frosting

For the frosting, blend together cream cheese, butter, and Bailey's in a medium bowl. Gradually add powdered sugar, mixing well after each additon after all is incorporated.

Pipe frosting on cold cupcakes (or spread with small offset spatula or knife). Decorate with cocoa or chocolate sprinkles.

Bailey's Cream Frosting: the dot on the i

The cupcakes taste best, when they have sat one day. Stored in a cool spot they keep fresh for several days.

DARK CHOCOLATE CUPCAKES

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When I saw the original name of these: "Emergency Blender Cupcakes", I almost decided to skip this month's ABC challenge. "Emergency" sounds like "fast food", using "just some stuff you might have at hand", like "throwing something haphazardly together". In other words - not very enticing for an avid baker!

But, trusting Hanaâ's judgement, and keeping in mind that the Cinnamon Rolls from "The Weekend Baker" had been fantastic (see my blog), I overcame my reservations, studied the recipe, and couldn't find anything in the list of ingredients to confirm my arrogant assumptions.

The cupcake batter is, indeed, mixed in a blender, but can be easily made in a regular mixer, too. And that's what I recommend, for I couldn't see any advantage in the "blending". The sides of the bowl had to be scraped down several times, it's more difficult to empty it out, and the mixing process is not any faster.

After 17 minutes baking time, the cupcakes domed nicely, showing moist, glistening cracks, as they should. And while they were still hot from the oven, the best of all husbands came into the kitchen and shamelessly grabbed one, under the pretext that he loved lava cake, and didn't care for frosting, anyway (wait and see...!)

Like the cake batter, the frosting was easy to prepare. As a Mainer, coffee addict, and proud owner of a pantry full of flavored liquors (don't get me wrong - as fancy ingredients, not for raw consumption!), I couldn't resist adding a tablespoon of Allen's Coffee Brandy to the mixture. (Two wouldn't have hurt, either.)

Abby Dodge, the author of "The Weekend Baker", admits to having a weakness for mountains of frosting. I saw that comment only after I was wondering how much was left in the bowl. But when I took my first bite, I realized her wisdom in piling the fudgy chocolate higher on the cakes. This frosting alone was worth the effort! (Half of the amount is plenty, though).

Chocolate on chocolate - a finishing touch was clearly needed. Though I always like something crunchy to bite on (Ben & Jerry's spoiled me for plain chip and chunk-less ice creams), sugary, colored sprinkles, as suggested in the recipe, don't do it for me. A nut topping was the obvious alternative. I used toasted walnuts, but hazelnuts would have been just as good.

In spite of their unassuming name, the cupcakes are delicious. Intensely chocolate-y and moist, not too sweet, and with the best chocolate fudge frosting I've ever tasted. The toasted walnut topping adds a satisfying crunch.

And the best of all husbands? Did he shun the frosted goodies? Guess, what .....


DARK CHOCOLATE CUPCAKES  (adapted from "The Weekend Baker")

Cakes:
43 g/1.5 oz        unsweetened natural cocoa (not Dutch processed)
175 ml/3/4 cup hot water
128 g/4.5 oz      all-purpose flour
227 g/8 oz         sugar
1/2 tsp              baking soda
1/4 tsp              sea salt
107 g/1/2 cup   canola or other vegetable oil
1                       large egg
1 1/2 tsp           vanilla extract

Frosting:
114 g/4 oz        bittersweet chocolate (60%), chopped
57 g/4 tbsp       unsalted butter
160 g/1/2 cup   sweetened condensed milk
40 g/1/8 cup    light corn syrup
1/2 tsp             vanilla extract
1 tbsp              coffee flavored liquor (optional)
1 pinch            salt
1/2 cup            walnuts, toasted and chopped, for topping


Preheat oven to 375ºF/190ºC. Line muffin pan with cupcake liners.

In a small bowl, whisk together hot water, oil, vanilla, and egg. In a medium bowl (with a spout), whisk together flours, cocoa, sugar, baking soda and salt. Add wet ingredients to dry ingredients and whisk until blended, ca. 1 minute.

Divide batter evenly between cupcake liners. Bake until needle comes out clean, 17 - 19 minutes. (Don't over-bake, the cracks on the surface should still look moist). Cool pan on wire rack for 10 minutes, then remove cupcakes from pan, and let cool completely before frosting.

Melt chocolate and butter in double boiler. Remove from heat and add condensed milk, corn syrup, vanilla, coffee liquor, and salt, whisking until well blended. Let cool to room temperature, whisking frequently.

With small spatula, spread frosting generously on top of cupcakes. Sprinkle with toasted walnuts.

Cupcakes can be stored, covered, up to 4 days at room temperature. Frosting can be stored for 3 weeks in refrigerator (leftovers can also be warmed and used as fudge sauce).

 
The original recipe you find in "The Weekend Baker", and in Abby Dodge's website (though here with a marshmallow frosting): 

And if you'd like to join the Avid Baker Challenge - there's definitely room for more! 

Domestic Diva versus Vegan World Takeover

After today's baking class (subject: light sourdough bread) I needed something sweet to calm down my adrenaline hyped nerves. The oven was still warm; and we had lots of peanutbutter in the fridge - leftovers from daughters and tenants.
Looking for a very peanutbuttery recipe I chose the Chocolate Peanutbutter Swirl Cupcakes from Martha Stewart's "Cupcakes" book. They were quite a bit of work (two batters) and looked delicious - we couldn't wait to try them. While I thought they tasted pretty good, my dear loving husband made a long face: "Too dry, too brittle, not enough fudgy-gooey!" was his verdict.
What do you expect when there are three eggs in the batter? Next time I'll go back to "Vegan Cupcakes Take Over the World", the little book that could almost turn you into a Vegan with its wonderfully moist cupcakes. Only the Vegan buttercream is not everybody's cup of tea, unless it's strongly flavored, but Non-Vegans can easily substitute butter for the margerine.

Nach dem Backkurs (Thema: helles Sauerteigbrot) brauchte ich heute etwas Suesses, um meine Adrenalin-geputschten Nerven wieder zu beruhigen. Der Ofen war noch warm, und wir hatten eine Menge Peanutbutter im Kuehlschrank - Ueberbleibsel von Toechtern und Mietern.
Auf der Suche nach einem besonders peanutbutterigen Rezept suchte ich mir die Chocolate Peanutbutter Swirl Cupcakes aus Martha Stewart's "Cupcakes"-Buch heraus. Sie machten eine Menge Arbeit (zwei Teige) und sahen lecker aus - wir konnten es kaum abwarten, sie zu probieren. Waehrend ich fand, dass sie ziemlich gut schmeckten, machte mein liebender Ehemann ein langes Gesicht: "Zu trocken, zu kruemelig, nicht klebrig-klietschig genug!" war sein Urteil.
Was kann man erwarten, wenn drei Eier im Teig sind? Naechstes Mal kehre ich wieder zu den "Vegan Cupcakes Take Over the World" zurueck, dem kleinen Buch, dass einen beinahe zum Veganer machen kann mit seinen wunderbar saftigen Cupcakes. Nur die veganische Buttercreme ist nicht jedermanns Sache, es sei denn, sie ist stark gewuerzt, aber Nicht-Veganer koennen ja einfach Butter statt der Margarine benutzen.