Posts Tagged ‘lemon’

Recipes Yields: 12 Cupcakes

Ginger , Zucchini and Lemon Cupcakes

I had some zucchini lying in my fridge for some days and I was wondering what else I can do with this veggies except the regular addition to pasta or noodles.  Fortunately I saw this recipe of the healthiest cupcakes on the wall of wordpress.

So I look it into the recipe and thought of giving this a try. I am not a big fan of frosting or should I say I don’t like to eat the frosting. But this light frosting works very well with this cupcake and it turned out so cute and beautiful.

So, heres goes the recipe.

Ginger, Zucchini and Lemon Cupcakes

Ginger, Zucchini and Lemon Cupcakes

Recipe adapted from here.

Ingredients:

  • 2 cups all purpose flour
  • 2 cups grated zucchini
  • 3/4 cup olive oil
  • 3/4 cup honey
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tsp grated ginger
  • 1/2 tsp cinnamon
  • 1 tsp lemon zest
  • 1/2 tsp salt
  • 1 tsp baking soda

Preparation:

  • Combine all the dry ingredients together and keep it aside.
  • Preheat a oven to 350 deg farhenheit. Prepare a muffins tin by placing liners and brush the outer part of the tray with butter and keep it aside.
  • Take a large bowl, whisk in olive oil, honey, eggs, vanilla extract, cinnamon,grated ginger and lemon zest. Slowly with the help of saptula mix in the grated zucchini with the wet ingredients.
  • Working in batches add the dry ingredients to wet  ingredients and incorporate well.
  • Spoon the batter in the prepared muffins tins with liners and bake .
  • Bake for 20-25 minutes on 350 deg fahrenheit or until a tooth pick inserted come out clean.
  • Cool it on wire rack and meanwhile prepare the frosting.

For frosting:

  • 100 ml heavy cream
  • 1 Tbsp powdered sugar
  • 1/4 tsp vanilla extract
  • 1/2 tsp grated lemon zest, some for garnishing
  • 1 Tbsp butter, at room temperature

In a electric mixer fitted with paddle attachment, beat all the ingredients under frosting until light and fluffy about 3-4 minutes.

Frost the cupcake and garnish with some lemon zest to serve.

Ginger, Zucchini and Lemon Cupcakes

Ginger, Zucchini and Lemon Cupcakes

Advertisements

Honey Lemon and Vanilla Pound Cake

Posted: August 12, 2010 by incidentalcooksuman in Baking, Cake
Tags: , , , , , ,

Honey Lemon and Vanilla Pound Cake

I love pound cake, its has such rich and simple texture which melts in your mouth. Every bite feels like you really having something and you cannot just have one slice. This is the simplest and easiest way to bake a cake and you can add, substitute what all ingredients you want or in hand. You can use cake flour to make this cake but as I said you can easily subsitute the ingredients. So, I have used all purpose flour for the same if you are using cake flour then use two cups of it.

Honey, Lemon and Vanilla Pound Cake

Honey, Lemon and Vanilla Pound Cake

Ingredients:

  • 1  1/2 cups all purpose flour
  • 4 tablespoon corn starch
  • 1 cup sugar
  • 2 sticks unsalted butter, at room temperature
  • 4 extra large eggs, at room temperature
  • 2 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon lemon zest
  • 2 tablespoon honey

Preparation:

  • Preheat the oven to 350 degree farhenhit.
  • Grease the bottom and side of pan and then keep a parchment paper on the bottom and again grease well. I have used 8 1/2 * 4 1/2 *2  1/2 inch loaf pan.
  • Sift flour and corn starch together and mix with salt, baking powder and keep it aside.
  • In a electric mixer fitted with paddle attachment, beat butter and sugar until light yellow and fluffy about 3-4 minutes.
  • Add one egg at a time and incorporate them well. Now add vanilla extract, lemon zest, honey and combine them together.
  • Add dry ingredients to the batter and slowly incorporate them. Do it in two batches.
  • With the help of rubber saptula bring the batter together and pour it in the prepared pan.
  • Bake for 40-50 minutes and until a tooth pick inserted comes out clean and the top of the cake is golden brown.
  • Take out the pan and cool for 15-20 minutes and then remove the cake from the pan and cool compelety.
  • Slice them and serve.

 

Recipe adapted from Barefoot contessa back to  basis book.

Honey, Lemon and Vanilla Pound Cake

Honey, Lemon and Vanilla Pound Cake

Recipe Yields: 16 muffins

Blueberry Muffins with a Lemon Twist

On the 4th of July long weekend we were going to travel to Ohio, so I was thinking to pack some snack so that we can munch on while travelling. Also, I had a pint of blueberry lying in the fridge which is obviously not going to be fresh when we will return back. So, this is the best way to make use of the blueberries. Also, while making this I was thinking what else can I add to this and saw a lemon in my fridge and added some grated lemon zest to the muffins. Needles to say we enjoyed this combination of lemon zest and blueberries together.

Blueberry Muffins with a Lemon Twist

Blueberry Muffins with a Lemon Twist

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 1/4 cups sugar
  • 12 tablespoon butter, at room temperature
  • 3 extra-large eggs, at room temperature
  • 1 cup sour cream
  • 1/4 cup milk
  • 1 1/2  teaspoon pure vanilla extract
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 pint fresh blueberries
  • 1 lemon for zest

Preparation:

  • Pre heat oven to 350 degree Fahrenheit.
  • In a large bowl, combine all-purpose flour, baking soda, baking powder and salt and keep it aside.
  • In a bowl of electric mixer fitted with paddle attachment, mix butter and sugar until blended completely.
  • Add one eggs at a time and mix well. Now add vanilla extract, sour cream, lemon zest and mix well.
  • Slowly add in the dry ingredients and mix until just combine together. You will have to add dry ingredients in batches.
  • With the help spatula fold in blueberries to the batter and mix well. Do not over mix the batter.
  • Prepare a muffins tin by placing liners and brush the outer part of the tray with butter .
  • Spoon the batter in the prepared muffins tins with liners and bake .
  • Bake for 20-25 minutes on 350 deg fahrenheit or until a tooth pick inserted come out clean.
  • Cool it on wire rack and serve at room temperature.
Blueberry Muffins with a Lemon Twist

Blueberry Muffins with a Lemon Twist

Enjoy this cute little goodness…

Blueberry Muffins with a Lemon Twist

Blueberry Muffins with a Lemon Twist

Recipe Adapted from : Ina Garten