Have I mentioned that I come from an extended family of teachers? One day, when my kids are older, I might want to try teaching too. Perhaps it’s just in my blood to seek this path đ
Well, tomorrow – 1 September – is Teacher’s Day. School will be closed (yippeeee!) so students across Singapore paid tribute to their teachers today.
My kids helped make these Glazed Lemon Buttermilk Cupcakes last night. I thought they looked a little too plain and pale after glazing them, so before the icing hardened, I hurriedly grabbed my packet of dragée and did some impromptu decorations.
Obviously, I made more of these lemony delights for ourselves too. I just can’t say no to anything made of lemon AND buttermilk. So citrusy and soft. Mmmmm …
On a more sombre note, I made another batch of cupcakes – Chocolate Chip ones. They were for a friend who left Singapore after being here with us for 5 years. We will miss her đ
Recipe
(adapted from here)
Cake
– 3 tablespoons grated lemon rind (about 2 lemons)
– 3 tablespoons fresh lemon juice (about 1 lemon)
– 300g caster sugar
– 330g all-purpose flour
– 1 teaspoon baking powder
– 3/4 teaspoon salt
– 1/2 teaspoon baking soda
– 115g unsalted butter, softened
– 3 large eggs
– 1 cup buttermilk (I made my own using 1 cup fresh milk and 2 tbsp lemon juice)
Lemon glaze
– 110g powdered sugar
– 1 1/2 tablespoons fresh lemon juice
– 1 tablespoon low-fat buttermilk (I omitted this)
– 1 teaspoon grated lemon rind (I omitted this)
1. Preheat oven to 170 degree celsius.
2. To prepare cake, combine rind and 3 tablespoons juice in a small bowl. Set aside.
3. Line cupcake holders with paper cups.
4. Whisk all dry ingredients in a big bowl to mix well.
5. Place butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Gradually add caster sugar and rind mixture, beating until well blended. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and 1 cup buttermilk alternately to sugar mixture, beating at low speed, beginning and ending with flour mixture. I always prefer to fold the last remaining traces of flour by hand, to ensure that I do not over-beat the batter.
6. Spoon batter into cupcake cups. Bake at 170 degree celsius for 25-30 minutes or until a wooden pick inserted in center comes out clean. Cool on wire rack.
7. To prepare glaze, combine powdered sugar and lemon juice in a small bowl, stirring until smooth. Spoon glaze over slightly warm cupcakes. Garnish with grated lemon rind once glaze is set, or, if decorating with dragĂ©e like me, embellish cupcakes when the glaze is still fluid. They will set like pink pearls when the glaze hardens đ
