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Cafe's Sunshine Citrus Cupcakes Recipe

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This recipe for Cafe's Sunshine Citrus Cupcakes, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Phyllis Perry Colbert
Added: Tuesday, July 15, 2008


For The Cupcakes:
1 1/3 c unbleached all-purpose flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 c sugar
1/4 c unsalted butter
2/3 c milk
1 1/2 tsp grated lemon zest
1 1/2 tsp grated orange zest
1 large egg plus 1 large egg yolk, at room temperature

For The Citrus Icing:
1/2 c unsalted butter
2 tbsp lemon juice
1 tsp grated orange zest
1 c powdered sugar

Position a rack in middle of oven and preheat to 350.

Line ten 1/2 cup muffin pan cups with paper liners. In a large bowl, sift together the flour, baking powder, baking soda and salt. Mix in the sugar. In a small, heavy saucepan over medium heat, combine the butter, milk and lemon and orange zests and heat until the butter melts. Whisk the hot milk mixture into the flour mixture until well combined. Then add the whole egg and egg yolk and whisk until blended. Spoon about 3 tbsp batter into each muffin cup.

Bake until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Remove from oven and immediately invert onto a rack. Turn cupcakes right-side up. Let cool completely.

For The Citrus Icing:
In a small saucepan over medium heat, stir together the butter and lemon juice until the butter melts. Remove from the heat and let stand until cool, about 5 minutes.

Add the sugar to the butter mixture and whisk vigorously until smooth and thickened, about 1 minute. Use within 5 minutes, or the icing may become too thick to drizzle. If the icing does become too thick, rewarm it for 2 or 3 seconds over low heat, whisking constantly. Makes a scant 1 cup. Spread the icing over the cupcakes and serve.

Number Of Servings:
Number Of Servings:
10 standard cupcakes




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