MSC – Triple Citrus Cupcakes

Upon reading the title and the recipe I wondered if the lemon would overpower the lime and orange flavors, but they didn’t.

They lived in harmony. Moist and tender crumb, beautiful flecks of zest peeking through the tops, an inviting aroma, lightly sweet and flavorful, these were a stunner. Now that’s what I call a happily ever after.

The texture was more muffin like to me so I only glazed one for show and left the rest plain to give away as a breakfast treat. I halved the recipe and used the zests of one lemon, one lime and one clementine. These were VERY well liked by the fiancé’s coworkers. They disappeared in no time, and I can understand why.

Another winner Martha. You don’t disappoint.

Thanks to Marthe from Culinairy Delights for choosing this recipe. You’ll have to get Martha Stewart’s Cupcakes book for the recipe.

Up next month: Cookies and Cream Cupcakes. These are great!

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SMS- Perfect Pound Cake

Sadly, I don’t have fond memories of my grandma in the kitchen with an adorable little apron, baking up her super extra secret recipe pound cake for me.

This is mainly due to the fact that I would have rather bothered the fishies in the pond, chased random bunnies, or wander aimlessly around the HUGE (to a child) backyard picking at all the bushes and trees for juicy fruit or smelling the endless amounts of flowers, than to be stuck in the hot kitchen while she fiddled with things on the counter that I was too short to see.

BOOOOOOOOOORING!! Hey, I was a kid! I needed adventure and excitiement. I NEEDED BUNNIES!! And back then I wasn’t finding my daily dose of adventure sitting in the kitchen. (Boy, am I eating my words now or what?)

But I miss that backyard. I miss my Oma. I have been thinking about you much more often than usual as of late. I can thank baking for that. I always remember devouring your goodies (I just don’t remember watching you baking them) and now I have picked up baking and I think that you would be proud. 🙂

This pound cake came together ridiculously fast and was ready in about 30 mins in my oven, but I baked for an extra 5 mins just to be certain that the cake was completely done (which I kicked myself for later, it was a bit on the dry side).

I made a simple orange glaze for it (1/4 cup oj + 1/4 sugar. bring to a roaring simmer until it thickens. stir and pour. easy as pie!) because I wanted the simplicity of the cake to shine!!

And shine it did. Just not for very long, its already gone 😉

*gone*

For the recipe, head on over to see Michele at Veggie Num Nums!