California Citrus Cupcakes is a traditional American for a classic cupcake containing citrus zest and lemon juice in the batter that are served with an egg-based frosting. The full recipe is presented here and I hope you enjoy this classic American version of: California Citrus Cupcakes.
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This is a traditional American recipe for a tangy citrus flavoured cupcake topped with an interesting egg-based frosting.
Ingredients:
5 tbsp butter, softened
200g (1 cup) granulated sugar
finely-grated zest of 1 lime
finely-grated zest of 1 orange
finely-grated zest of 1 lemon
210g (1 1/2 cups) plain flour
2 1/4 tsp baking powder
1/4 tsp salt
120ml (1/2 cup) milk
2 tsp lemon juice
1 tsp vanilla extract
2 large eggs
For the Frosting:
3 large egg yolks
3 large eggs
150g (3/4 cup) granulated sugar
120ml (1/2 cup) freshly-squeezed lemon juice
3 tbsp unsalted butter
Method:
With an electric mixer, cream together the butter, sugar and citrus zests until pale and fluffy.
Sift together the flour, baking powder and salt into a separate bowl. In a separate small bowl, mix together the milk, lemon juice and vanilla extract (this mixture will curdle slight, do not worry).
Now alternately add the dry ingredients and the milk to the butter mixture, beating constantly to combine. Now, beating on medium speed add the eggs, one at a time, beating well to combine after each addition. When all the eggs have been added continue beating for 1 minute.
Line the wells of a 12-cup muffin tim with paper liners and divide the batter between these. Transfer to an oven pre-heated to 180°C (350°F, Gas Mark 4) and bake for about 20 minutes, or until a toothpick inserted into the centre of each cupcake emerges cleanly. Turn the cupcakes out onto a wire rack and allow to cool before serving.
Once cold, prepare the frosting. Whisk together the egg yolks, eggs and sugar in a bowl. Add the lemon juice and whisk to combine. Set this mixture over a pan of barely-simmering water and cook, stirring constantly, until thickened (about 5 minutes).
Turn the lemon mixture into a bowl and set aside to cool for 5 minutes, stirring occasionally. Stir in the butter until melted and mixed then cover with clingfilm (plastic wrap) and set aside in the refrigerator until cooled and firm (about 50 minutes).
Use the mixture to frost the top of the cupcakes then decorate as you desire.
