This week’s recipe turned out much better than last week’s. I have spent 4 out of the last 5 years working at Williams-Sonoma during the holidays. While I was there I spent a lot of my income on stocking my kitchen. One of those things was this cookbook: William-Sonoma Cakes, Cupcakes, and Cheesecakes.
These were light and fluffy and moist from the zest. We’ll see how they are once they’ve sat till tonight when I frost them for Community Group.
UPDATE: So, I think I mixed these a bit much because they had little holes in the inside (that’s what happens when I overmix). And they were pretty dried out by this evening – so i didn’t bother with frosting them. I like things that can stay good and moist even if I don’t serve them immediately from the oven!
Sunshine Cupakes (mini)
1 1/2 cup flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sugar
1/2 stick unsalted butter
2/3 cup skim milk
1 1/2 tsp each grated lemon and orange zest
1 large egg
1 egg yolk
Mix dry and sugar. Melt butter, milk and zest. Mix together. Add eggs. Spoon into mini muffins tins that have been lined with wrappers. I used spring wrappers because its spring! Bake at 350 for 12 minutes.
1 stick unsalted butter
1 T lemon or orange juice
1 cup 10x sugar
1 tsp zest (of whichever juice you use)
Melt butter with juice. Add the sugar and zest to cooled butter mixture. Glaze immediately!