Baking: Citrus Drizzle Cupcakes

I came out of a two-and-a-half hour exam earlier. Knowing I had another (4 hour!) exam on Monday, what did I do? Put my head down and revise? Drown my sorrows in alcohol? No, I turned to baking.

 

I’ll be completely honest with you, I have no choice but to bake at the moment. For one thing, both the making, the eating and the giving away to friends is a great stress reliever. But the main reason is that it’s coming to the end of the year and I have a LOT of food to get through.

I currently have just under a kilogram of flour, lots of various different sugars, and a selection of flavourings. Last week I made brownies (not as successful, so they don’t get a blog post – my halls oven is failing rapidly). This week I wanted something fresher, to reflect what I thought was sunnier weather – again something that is also failing rapidly. I knew I had a bottle of lime juice and a bottle of lemon juice to use up. I recommend always having some lemon juice – I love it. Over pancakes, as a simple salad dressing, or over fish fingers (hey I’m a student!) it’s really useful at perking things up. Lime juice is less of a necessity. I only have it because of my addition to Mexican food, which I have street-food restaurant Wahaca to blame for. I make refried beans a lot of the exam period, and they always benefit from a splash of lime juice. But anyways, lots of lime juice to use up.

I decided to make citrus cupcakes. I have a cupcake ‘recipe’ I use, that I’ve used for years, that I don’t know where it came from, and that I usually flavour with vanilla. I decided to use that, but ditch the vanilla in favour of a citrus mix. I then swapped out my usual buttercream  icing for a drizzle type concoction. It seemed to work. I definitely over cooked the cupcakes, but I had enough mixture left over for a ‘cake’ in my Le Cruset baking dish. This isn’t so dry, and is much better – so keep an eye on these little cakes, especially if you have a dodgy student oven.

 

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Citrus Drizzle Cupcakes

Here’s the recipe. It made 12 cupcakes and a reasonable size cake – I’d guess you’d get at least 18 cupcakes out of it. Note that in the picture one is missing. Someone had to sample it didn’t they…

Ingredients;

  • Oil (vegetable) – 6 tablespoons
  • 2 eggs, beaten
  • 3/4 cup of sugar – I used standard granulated for this
  • 1/2 teaspoon salt
  • 1.5 cups plain flour
  • 1 teaspoon baking powder (or just use 1.5 cups of self raising flour)
  • 1/2 cup milk
  • Lemon and Lime juice – good splashes of both, preferably to taste though I take no responsibility for any illness from eating raw cake mixture (it’s not a good idea, but just about everyone I know does it)
  • For the drizzle – more splashes of lemon/lime juice, and granulated sugar, just enough so it stops dissolving and feels grainy

Method

  1. Pre-heat the oven to 180C.
  2. Beat together the oil, sugar, and the salt, until fully mixed.
  3. Add the eggs gradually, the mix should go light in colour, and reasonably fluffy.
  4. Sift together (I’ll admit I didn’t do this – due to lack of a sieve) the flour and baking powder. Add this to the mixture, alternating between a cup of flour and some milk. Mix until you have a smooth batter.
  5. Stir through the lemon/lime juice – again, use your own judgement as to how much.
  6. Add to muffin cases in a tin (fill about 2/3 full) and bake for 15-18 mins, probably towards the shorter end of the cooking time.
  7. While they’re cooking, prepare the drizzle mix as specified in the ingredients.
  8. As soon as they’re out, spoon the drizzle mixture oven. Let cool, and eat! Simple as that!