Cupcakes for the wounded

A very dear friend of mine has had a somewhat unfortunate accident recently. Nothing life threatening, nothing that requires casts or major surgery, just something very unfortunate. He managed to almost cut off the tip of his left index finger. If you’ve ever had a cut in your index finger, you’ll probably know just how annoying that is and how you suddenly become aware of how much you actually use it. However, in his case it’s slightly more unfortunate, as he has a job in which he works with his hands.

Unexpectedly, his accident is also very unfortunate for me. This person plays in a band that I am somewhat of a fan of, not because they’re my friends, but because I actually think they’re excellent. (Click to hear one of their songs right here. If you’re into Korpiklaani or Finntroll you’ll probably enjoy this, too. If you don’t know those bands and you’re not from mainland Europe, you’ll probably think this is the weirdest thing ever.) They were meant to be playing a gig this week and I was really looking forward to it, but it’s more than likely that they won’t be able to do it now – hitting piano keys when you’re digitally impaired is said to be pretty hard.

In order to make him feel better, I decided to invite him over for coffee and sweeties. He’s off work now, so he’s got time to stop by during the day anyway. I made him some citrus cupcakes, lemon-flavour with orange icing. If that doesn’t cheer him up, I don’t know what will.

cupcakes icing lemon orangeThe following ingredients will make you 12 cupcakes:

  • 125 gr softened butter
  • 125 gr caster sugar
  • 125 gr self raising flour
  • 4 eggs
  • 2 tbsp lemon juice
  • zest of 1 lemon
  • a pinch of salt

And for enough icing for 12 cupcakes you will need:

  • 60 gr softened butter
  • 60 gr cream cheese
  • 120 gr icing sugar
  • zest of 1/2 lemon
  • zest of 1/2 to 1 orange

Preheat the oven to 180°C.

Beat the softened butter with an electric whisk. Add the flour, sugar, eggs, salt and lemon zest + juice, mix some more. Scoop the mixture into 12 paper muffin cups in a muffin tin and stick them in the oven for about 20 minutes.

Whilst you’re waiting for the cakes to cool, beat the softened butter with the cream cheese and icing sugar. (To avoid getting your face covered in icing sugar, cover the bowl with a paper towel or some cling film whilst you’re beating.) Add in the zest and beat some more.

Cover the cupcakes with delicious icing and serve straight away.

IMG_9831 IMG_9833 IMG_9837 IMG_9839 IMG_9842 cupcakes icing lemon orange

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