Saturday, 24 May 2008

Sugar High Fridays - Cranberry Lemon Cupcakes with Lemon Glaze

Sugar High Fridays -
Well who could resist a title like that? This is the name of the monthly challenge originated by Jennifer the Domestic Goddess. Hosted in May by Tartlette, the theme of the month is Citrus. This is more than okay with me as I am the rare type of girl who will take citrus over chocolate any day. Sorry if this offends anyone - especially you, Sheila. Friends anyway?
For this event I have made cupcakes. It is such a beautiful day today, these are just perfect for eating on the deck with a cup of tea while the puppies nose around for crumbs.

Cranberry Lemon Cupcakes with Lemon Glaze

From 125 Best Cupcake Recipes - by Julie Hasson

Preheat oven to 350 degrees
Line one regular 12 cup muffin pan with papers

1 ½ cups all purpose flour
1 ½ tsp baking powder
¼ tsp salt
1 cup granulated sugar
½ cup unsalted butter, melted and cooled slightly
2 eggs
2 tsp grated lemon zest
¼ tsp lemon oil or extract
½ cup milk
1 cup dried cranberries

1. In a small bowl, mix together flour, salt and baking powder.
2. In a large bowl, whisk together sugar, butter, eggs, lemon zest and lemon oil until smooth. Alternately whisk in flour mixture and milk, making three additions of the flour and two of the milk, beating until smooth. Stir in cranberries.
3. Scoop batter into prepared pan. Bake for 20 - 25 minutes until cake tester comes out clean. Let cool 10 minutes in pan and then on rack until completely cool. Glaze.

Lemon Glaze
2 cups icing sugar
1 tsp grated lemon zest
3 tbsp freshly squeezed lemon
Whisk until smooth, drizzle over cooled cupcakes.
I topped the cupcakes with some edible flowers from a jar that was given to me. If I had some blueberries, they would be good too.

Check out the Sugar High Fridays round-up where an amazing 130(!) citrus desserts will tempt your tastebuds. Click here for part one and here for part two.