Nutmeg Cupcakes with Lemon Cream Cheese Frosting

Nutmeg is a fabulously christmasy flavour and when combined with lemon cream cheese frosting it is simply magical! Enjoy…

Ingredients
170g plain flour
50g whole wheat flour
1 tsp bicarbonate of soda
1 tsp salt
1/2 tsp cinnamon, ground or 1/4 tsp freshly grated
1 tsp nutmeg, freshly ground
75g unsalted butter, softened
70ml apple sauce
225g granulated sugar
2 eggs
1 tsp pure vanilla extract
60ml yogurt, buttermilk or kefir (I tend to substitute buttermilk for sour cream)
1 cup ripe bananas, smashed (from about 2 bananas)
2 medium apples, peeled, cored and grated

Lemon Cream Cheese Frosting
2 ounces unsalted butter, softened
2 ounces cream cheese, softened
1 cup powdered sugar
1 tsp pure vanilla extract
Zest of one lemon
1 tsp fresh lemon juice

Method:

  1. Preheat the oven to 190C/Gas Mark 4. Line a muffin pan with cupcake holders.
  2. Combine the dry ingredients & and set aside.
  3. Cream the butter, sugar and vanilla, then beat the eggs in one at a time. Fold in the yoghurt, followed by the dry ingredients, mixing until just combined. Fold in the bananas and apples. Fill each cupcake cup about 2/3 full.
  4. Bake for about 20 minutes, checking every couple of minutes afterwards, until a toothpick inserted into a cupcake comes out clean. Transfer cupcakes to a wire rack to cool.
  5. For the frosting: With an electric mixer, cream together the butter and cream cheese.
  6. With the mixer on low speed, add the powdered sugar.
  7. Stir in the vanilla, lemon zest and lemon juice.Frost each cooled cupcake with a butter knife or piped through a frosting bag and grate a dusting of fresh nutmeg over the tops.

Yummy! Big thanks to Mother Earth News for the recipe.

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Sherbet Lemon Cupcakes

Wow – this is a fantastic recipe for some of the most unusual but delicious cakes I have made so far…

For the sponge:
120 g self-raising flour, sifted
145 g golden caster sugar
40 g butter, at room temperature
2 lemons, zest only
120 ml whole milk
1 large egg

For the frosting:
225 g butter
400 g icing sugar, sifted
1 lemon, juice only
few drops yellow food colouring
3 packets sherbet dip dab sweets, sherbet only

To Decorate:
Dip dab lollies, or coloured sherbet

  1. Preheat the oven to 180C/160C fan/gas 4 and line a 12-hole tin with cupcake paper cases. Tip the flour, sugar, butter and lemon zest into a food processor and blitz on a slow speed for one minute, until you achieve a sandy consistency.
  2. Gradually pour in half of the milk and beat until just incorporated. Don’t worry if it looks a little messy at this stage – it will come together! In a separate bowl, whisk the remaining milk together with the egg. Pour into the batter and beat for a couple of minutes until smooth, scraping down the side of the bowl to catch any unmixed ingredients as you go.
  3. Divide the mixture between the 12 paper cases, filling each one up two-thirds full. Bake in the preheated oven for 20 minutes or until the golden sponge bounces back when prodded with a finger. Leave to cool on a wire rack while you make the frosting.
  4. For the frosting: Tip the butter and icing sugar into a food processor and beat until well combined. Add the lemon juice, colouring and sherbet, and then beat again for a couple of minutes until light and fluffy.
  5. When the sponges have cooled completely, carefully spoon a third of the frosting into a piping bag and use it to decorate the first four cupcakes. Repeat until you have finished them all. Alternatively, just use a palette knife to spread about 2 tbsp of frosting onto each cupcake.
  6. Decorate with the dip dab lolly, or a sprinkling of colourful sherbet.
Thanks to the Good Food Channel for another ace idea 🙂