Eggless Lemon Cupcakes with Lemon Icing

These moist egg less Lemon cupcakes are so light and delicious, the lemon  icing makes them taste even better!

Lemon Cupcakes with Lemon Icing

Spring is here and so is my obsession with lemon cakes! My most popular recipe on the blog is my eggless lemon drizzle cake and I believe its because it has no eggs. I wanted to replicate that recipe only I jazzed it a bit with my lemon icing which is more like lemon buttercream. The result, you ask!?  Luscious lemon cupcakes with rich tangy icing.. A perfect spring weather fix!

Lemon Cupcakes with Lemon Icing

I’m always up for substituting eggs so that everyone can enjoy my food, in this recipe I have substituted eggs with buttermilk, the best substitute for eggs. Unless of course you’re adding eggs for leavening (or making cakes rise) in that case, stick to eggs! I’ve used buttermilk in a lot of my recipes and I have never ever been disappointed with the results. Buttermilk makes the cakes moist without imparting any taste and you can make it almost instantaneously. For this recipe you need half cup buttermilk which is approximately 120 ml. To make buttermilk instantly, heat 120 ml of milk and add in the juice of one lemon to it, continue heating until the milk curdles. After the milk has curdled, sieve out the fat and the remaining liquid is your buttermilk which you can use as a substitute for eggs in all cakes and cupcakes.

Lemon Cupcakes with Lemon Icing

These cupcakes are really easy and are ready in 25 minutes. Once they’re cool you can spread the icing all over them, I decorated mine with a few silver balls, you can also decorate them with colorful sprinkles or eat them straightaway! The icing I made is completely impromptu and is a result of hit and trial in the kitchen. I knew I needed butter and icing sugar so I added them until I found the perfect balance of sugar and butter, to flavor the icing I added a little lemon juice and lemon zest. This icing is really really rich and if you’re on a diet, you might wanna eat the cupcakes without it. It is a guilty pleasure..don’t say I didn’t warn you 😉

RECIPE: Lemon Cupcakes with Lemon Frosting!

Ingredients:

For the Cupcakes

  • Butter, 70 gramsLemon Cupcakes with Lemon Icing
  • Powdered Sugar, 70 grams
  • Lemon Zest, of 1 lemon
  • Lemon Juice, 1 tablespoon
  • Vanilla Essence, 1 teaspoon
  • All Purpose Flour, 128 grams or 1 cup
  • Baking Powder, 1 teaspoon
  • Buttermilk, 120 ml or 1/2 cup (to learn how to make instant buttermilk, read post above)
  • Milk, 50 ml

For the Lemon Icing

  • Icing Sugar, 70-80 grams
  • Unsalted Butter at room temp., 100 grams
  • Lemon Juice, 2 teaspoons or as needed
  • Lemon zest, of half a lemon or as needed
  • Liquid Yellow Color, 1 drop, optional

Silver balls for decoration or sprinkles.

Process:

Preheat oven at 200 degrees Celsius.

  1. Whisk butter until light and fluffy. When the butter turns pale yellow in color add in the sugar and whisk again until the mixture is light and fluffy.
  2. Add in the vanilla essence, lemon juice, lemon zest and mix. In a separate bowl, sift flour and baking powder.
  3. Add the flour mix to the butter mix little by little, keep alternating with buttermilk. When you run out of butter milk start adding milk to the flour mix. Mix sparingly, DO NOT WHISK.
  4. You should have a smooth batter by now, toss this batter into a greased cupcake tray with 9 holes (3 inches diameter and 1 inch deep). Line the cupcake Continue reading
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Instant Dark Chocolate Ganache

A couple of days back I did a tutorial on whipped chocolate ganache which was light, fluffy, sweet and was great for an already chocolate-y cake. But if you have a plain Vanilla sponge cake you must try this dark gooey ganache for that touch of goodness. I whipped this ganache to get that thick consistency so that it becomes easier to frost the cake. You can, however, leave it like that and simply drizzle it over for a silky shiny top.

Ingredients:

Enough to frost a 6 inch cake (3 layers)

125 gms Dark Chocolate

3 tbsp Heavy Cream

*Heavy Cream normally has about 40% fat content. You can’t find heavy creams in India easily, so you can use Amul Cream that’s available readily. Only add 1 tbsp of butter to up the fat content so that you can whip it easily. I wouldn’t recommend using whipping cream because they tend to be lighter in texture and we’re looking for a denser frosting.

Process:

1) Take a pot and fill it water. Let it boil. In a separate bowl, add in the chocolate and put it over the boiling water. Make sure the chocolate is in a big bowl so that the spurts of water don’t enter the bowl. Also make sure that the bottom of the bowl is submerged in water.

chocolate ganache

2) On low heat, melt the chocolate. Once the chocolate has melted take it off the heat and let it cool.

chocolate ganache

3) Add in the cream to the cooled chocolate. If you’re not using heavy cream, make sure to add the melted butter to the cream before adding to the chocolate.

chocolate ganache

4) Mix it and let it cool. If you want the ganache NOW, then take a pan of cold water and add a few ice cubes to it. Submerge the bottom of the chocolate bowl in the ice cold water bowl. This will cool it almost instantly. Touch and see if the ganache has cooled (don’t freeze). Once it has cooled take it out of the ice cold water.

chocolate ganache

5) Ganache is now ready to be used, you can drizzle it over the cakes. However, if you’re looking for a thicker frosting, whip the ganache lightly to achieve the desired consistency.

chocolate ganache

6) Use the ganache to frost the cake! And ENJOY!! 🙂

chocolate ganache

Happy frosting!

Love,

Radhika xx

Whipped Chocolate Ganache Frosting

Most people think that making ganache is a complex process when its actually the easiest icing there is! This my really easy chocolate ganache recipe. It is not the traditional dark ganache that you see on cakes. Its a lighter whipped version which tastes almost like chocolate buttercream! I added more cream, because I wanted a lighter color to complement my Chocolate and Orange Marble Cake. You can ofcourse add more chocolate to make it darker.

Ingredients:

This recipe yields about 1/2 cup whipped chocolate ganache, enough to frost a 20 cm loaf.

50 gms Good quality Dark chocolate (crushed)

50 gms Heavy cream*

*Heavy Cream normally has about 40% fat content. You can’t find heavy creams in India easily, so you can use Amul Cream that’s available readily. Only add 1 tbsp of butter to up the fat content so that you can whip it easily. I wouldn’t recommend using whipping cream because they tend to be lighter in texture and we’re looking for a denser icing.

Process:

whipped chocolate ganache

1. In a heavy bottomed pan, pour in the cream followed by butter (if you’re using it). On a very low heat, simmer the mixture until it starts to bubble. DO NOT leave this unattended, the cream heats up pretty quickly and if you leave it for too long, it will split.

2. Add your chocolate in a bowl and crush them like in picture 3. The chocolate has to be very finely crushed.

3. Pour the hot cream mixture over the crushed chocolate and just leave it. DO NOT mix, otherwise your ganache won’t be glossy. The chocolate will melt in the heat of the cream, which is why it is necessary for it be really finely crushed or chopped. Big chunks won’t melt and you will end up ruining your ganache. 

4. Once the mixture has cooled, mix it.

5. Refrigerate this mix for about 30 minutes, once its really cool, whisk it. You will have a stiff icing that you can use it as a frosting on cakes, cupcakes, or  wherever you like!

ganache frosting

My chocolate orange marble cake with whipped chocolate ganache frosting! YUM!

 

Hope you enjoy making  it!

Love,

Radhika xx