Cupcake honesty • 01.21.09
Just a quick post this week to apologise. I realised yesterday that in the past few weeks I have written some very contradictory posts here. One week I wrote about how I hate cold soups and the very next week I wrote a post raving about a cold soup that I loved.
Then, last week, I wrote about salads. I told you that I wasn’t doing much baking due to the hot weather here in Sydney. But, despite the heat and its curl frizzing effects, I spent most of yesterday in front of the oven.
So, to make it up to you and to win back your trust, I give you this recipe for Lime and Passionfruit cupcakes. These are pretty much my ideal dessert. Fruity and tangy, summery and sweet, really fun to make and eat. (I did not mean for the previous sentence to rhyme like that, but I like it and I’m leaving it in.)
In fact, these cupcakes are so good that I ate one at 3.30 this morning. I got up in the middle of the night to watch the inauguration celebration live from the US. Alone in the dark with my cupcake, watching history being made on television, I felt really really happy.
Let’s be honest, I probably won’t be any more consistent in the future. But try these cupcakes and I bet you won’t care.
Lime and Passionfruit Cupcakes
(adapted from Australian Good Food)
Makes 12 cupcakes
1/2 cup butter, softened
3/4 cup caster sugar
1 1/2 cups self-rising flour
1/4 cup buttermilk
2 tbs finely grated lime zest
for the icing
3/4 cup pure icing sugar
juice of one lime
Preheat your oven to 180C or 350F. Line a 12 hole cupcake pan with paper cases.
Using a fine sieve, strain the passionfruit pulp over a small bowl. Reserve the seeds that are still in the sieve to be used in the icing. The juice will be used in the cupcake batter.
With an electric mixer, beat together butter, sugar, eggs, flour, buttermilk, passionfruit juice and lime zest until combined. Then, increase speed to medium and beat for about 3-4 mins.
Spoon the batter into the prepared cupcake pan. Bake for 15-20 mins, or until golden and a skewer inserted comes out clean. Allow to cool briefly in the pan, then remove and allow to cool completely.
For the icing, sift the icing sugar into a bowl. Make sure it’s smooth without lumps. Stir in the lime juice and the reserved passionfruit pulp. The mixture should be thick, but not gluey. If it’s too thick, add a bit more lime juice. If it’s too runny, add more sugar.
Spread the icing on top of the cooled cupcakes and enjoy!