Last updated on October 2nd, 2016
These cupcakes ring all the right bells for me. They’re fragrant with lemon, spicy with cardamom, and oh, baby — just wait until you take a bite, and discover the dollop of orange marmalade that’s hidden inside. Ready for a flavor explosion? Make these grown-up treats!
I adapted this recipe from Dorie Greenspan’s 2014 cookbook Baking Chez Moi. The following step-by-step directions are written in my own words, because..well, because that’s the law when it comes to recipe-writing.
You’ll find a photo-free, printable recipe (complete with both U.S. and metric measurements) at the end of this post.
I hope you have a microplane zester.
Wanna make your own Greek yogurt? Here’s the easy recipe.
And here’s a tip: If your eggs are cold from the fridge, just put them (still in their shells) in a bowl of hot tap water. They’ll warm to room-temperature in about 1 minute.
And here’s another tip: Take a generous swig of limoncello. You deserve it, Gladys.
Now, while taking a very unflattering photograph, grab a flexible spatula, and use it to fold the dry ingredients into the wet. Fold only until the flour mixture is incorporated. Then, in a steady stream, fold in 1/2 cup flavorless vegetable oil (safflower for me).
Oh. Inhale deeply! During their oven sojourn, the cakes will emit a deliriously-delicious lemon-cardamom scent. Please don’t faint.
While the cakes are baking, make a simple sugar syrup: In a small, microwavable bowl, mix 1 1/2 tablespoons sugar with 2 tablespoons water. Microwave on “high” until the mixture reaches a boil — about 1 minute. Then stir in 1 tablespoon of limoncello. Let cool until the cupcakes are done.
Frosting the cupcakes. You can frost the cakes after they cool to room temperature. I decorated mine in the traditional French manner– with just a small swirl of frosting. But, as Dorie says, if you want a big, American-type swirl, just double the frosting ingredients.
Making the frosting: Toss 6 tablespoons softened butter into the bowl of a standing mixer (or, use a large bowl and handheld electric beaters). I used my own, homemade butter, because it’s creamier and fresher-tasting than any store-bought brand. It’s a cinch to make, too. Here’s the recipe.
Think you’ll give these cupcakes a try? You can let me know by leaving a comment.
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Here’s the printable: