Talking about aromas, the one that emanates from the oven when there’s something citrusy baking is nothing short of heaven. It is so welcoming and comforting at the same. And another aroma that instantly brings a big smile on my face is that of cinnamon. In fact, even the husband enjoys this so it is something that you find at home pretty often. When ingredients can make the house smell so fabulous, who needs those fancy room fresheners?
So one of those Saturdays when I was on a baking spree, which is quite commonplace for a Saturday, by the way, I wanted to bake some cupcakes. We were visiting some family in the evening and what better than cupcakes to give them? But I didn’t want to do anything with chocolate. I wanted something that was, well, different. Something that would be full of flavour but not overwhelm. I tossed a couple of ideas in my head and weighed my options, finally I zeroed in on – citrus and cinnamon. I wanted to marry these two in harmony so I also decided against doing a ganache or a buttercream frosting and went in for a simple royal icing instead.
Citrus & cinnamon cupcakes
2 cups of whole wheat flour
1 tsp of baking soda
1/2 tsp of baking powder
1/2 tsp of cinnamon powder
A pinch of salt
Sift these ingredients together into a mixing bowl. Keep them aside for a while.
In another bowl put together the following ingredients:
1 1/4 cup of sugar
1/3 cup of olive oil
2 tbsp of curds
Mix them together to form a smooth mixture and then add
1 tsp of orange zest
1/2 tsp of lemon zest
1/2 cup of orange juice
Mix again to ensure that the batter is lump-free and in case you find the batter to be very dry then, add about 1/2 cup of milk.
Pour the batter into greased, lined cupcake moulds and bake at 180 degrees celsius for 20 minutes. Remove them from the oven when a skewer inserted in the middle comes out clean. Let the cupcakes cool down completely before frosting them.
I followed this recipe to the T.
To proceed: Once the cupcakes have cooled down, drizzle the icing over them. You can do this by using a piping bag or just dip a fork into them and shake it over the cupcakes.
* If you don’t like the flavours to be very citrusy, then reduce the amont of orange zest and add some vanilla essence in the batter
* To make this a completely vegan recipe, use 1 tsp of flaxseeds powdered and mixed with 1 tbsp of water in place of the curds. Also, don’t use the milk to adjust the consistency of the batter, you can use some soy milk in its place
* Never frost cakes or cupcakes when they’re warm or even room temperature, they should ideally be kept in the fridge for a while before frosting. This helps to hold the frosting and keeps it from sliding off