~ "By wisdom a house is built, and through understanding it is established; Through knowledge its rooms are filled with rare and beautiful treasures." ~ "Reckless words pierce like a sword, but the tongue of the wise brings healing" ~ "But the wisdom that is from above is first pure, then peaceable, gentle, and easy to be intreated, full of mercy and good fruits, without partiality, and without hypocrisy." ~ "Trust in the LORD with all your heart, and lean not on your own understanding; in all your ways acknowledge Him, and He shall direct your paths."~

Friday, April 12, 2013

Meyer Lemon Cupcakes... with coconut oil and a lemon-sugar glaze.

Meyer Lemon Cupcakes or  "Lemon Drop" Cupcake... made with coconut oil and a lemon-sugar glaze. I've acquired quite a few meyer lemons  recently. Well, actually, I've had them throughout most of the winter and I've loved using them in all sorts of dishes... they just have that perfect tartness. Not that puckering tartness that's normally associated with regular lemons. They're slightly sweeter  with a touch of mandarin/orange flavor in them. Honestly, I can even eat the segments without too much of a problem... ok, I pucker up a bit, but it's doable:)

But throughout the winter, I loved using the lemons in savory dishes and salad dressings. And sometimes I'd use them in a lemon-water cleansing drink, which my husband absolutely loves. It's basically just meyer lemon juice and water. But it's so refreshing. And even though I've used up most of my meyer lemons, I made a point to keep a few... just to make these cupcakes.

I've been searching for a great standby lemon dessert for some time now. I love lemon desserts... my husband, not so much. So when I was looking for just the right lemon dessert, I had my husband in mind. It was necessary that my husband enjoy the dessert... and not just once. I kept looking for a recipe that would have great lemon flavor without it being too overpowering. At the same time, I wanted a recipe that would be easy to make... using basic ingredients. 

When I came across King Arthur Flour's Lemon Bliss Bundt cake, it sounded exactly like what I was looking for. A recipe that used simple ingredients, was pretty much fuss-free and quick to make. Looking over the recipe, I knew I could adjust some of the ingredients to suit my preference. Decided to use coconut oil instead of the butter, lowered the sugar amount, added a bit more lemon flavor and adjusted the glaze a bit. I also chose to halve the recipe to make cupcakes instead of the bundt cake... just because cupcakes are easier to eat (portion control) and they freeze well (can defrost 1 or 2). 

I left the cupcakes unfrosted because I didn't want to add any more calories, and well, because it had this real nice moist glaze already... could almost be a muffin really. But adding a frosting would really take the cupcakes over the top. I've been thinking on a lemon curd, mascarpone-whipped cream frosting... still playing around with the frosting idea:). But even a cream cheese frosting would work beautifully. The cupcakes were still delicious even without any frosting. My husband loved them... said they reminded him of lemon drops:). I even managed to bake a second batch in a sheet pan, cut out circles and froze them for a future mini lemon cake project:). Hope you enjoy...              

Note: You can double recipe and bake in a 10 inch bundt pan, baking for 55-60 minutes....or double recipe and bake in sheet pan for about 20 minutes or so.

Tip: Substitute unsalted butter for coconut oil, use lemon oil (less) for the extract, or regular lemon rind and juice, adjusting sugar in glaze, as meyer lemons aren't as sour.

You will need: inspired by KAF

1/2 cup coconut oil, not melted
3/4-1 cup sugar (I used 3/4 cup)
1/2 teaspoon salt
2 ex-large eggs
1 teaspoon baking powder
1 1/2 cups all-purpose flour
1/2 cup milk
3 tsps finely grated meyer lemon rind, or to taste 
1/2 tsp lemon extract

Glaze:
1/2 cup freshly squeezed meyer lemon juice
1/2 cup sugar
1 tsp lemon meyer lemon rind
1/8 tsp rum extract, optional

Frosting: of choice: optional:)
a good cream cheese frosting would work well, 
as well as a mascarpone, lemon curd, whipped cream combo

Directions:
  • Preheat the oven to 350°F
  • Place cupcake liners in a 12 capacity muffin pan
1. Beat together the coconut oil, sugar, lemon rind, lemon extract and salt till fluffy.... 3-4 minutes.

2. Add one egg at a time, beating well after each addition.

3. Mix the baking powder with flour... then add the flour alternately with the milk in 3 additions. Start and end with the flour. Mix until smooth. 

4. Using a 1 1/2 TBS cookie scoop, scoop 2 scoops in each cupcake liner.

5. Bake the cupcakes for 18-20 minutes, or until a cake tester inserted into the center comes out clean.

6. While the cupcakes are baking, make the glaze. In a measuring cup( or bowl) stir together the lemon juice, lemon rind, rum extract and sugar. Stir it so sugar dissolves. Set it aside.

7. Remove the cupcakes from the oven poke the hot cupcakes all over with a toothpick.

8. Brush glaze on the hot cupcakes, allowing glaze to sink in. Brush on more glaze, until all the glaze is used up.

9. Allow cupcakes cake to cool and dry out a bit before frosting .... or enjoy as is.


10 comments:

fudgingahead said...

I love how soft they look! A great slightly healthier cupcake, where you won't even miss the frosting!

Ellie said...

Fudgingahead, Thank you! Slightly healthier... not much:). But they were soft and tender. And you are right, they really didn't need a frosting.
Thanks for stopping by...

Unknown said...

These look great, Ellie! Will have to make them one of these days! Lemon drops always make me think of Dad...years ago, he used to keep a jar of lemon drops in his "workshop" (i.e. the garage), and whenever any of the grandkids came by to visit, he always took out the jar and treated them to a lemon drop before they left Grandma's & Grandpa's house...so sweet! =0)

Ellie said...

Ashley, Aww... such sweet memories:)! Dad was sweet that way, I'm sure the grandkids haven't forgotten. Paul remembers those jars with nuts and bolts that Dad kept in the garage for his projects... but he also remembered the jar filled with the lemon drops:) I think he was given some himself:)
Maybe that's why these cupcakes reminded him of lemon drops:)...
These cupcakes are worth making just for the memories:).
Thanks for stopping by.

Daniela said...

Actually, that was me, Ellie... (Daniela) :) Not sure why I have so much trouble posting comments. Thanks for your sweet reply, though, and for all of the wonderful recipes. (I made your cozonac at Easter, too...didn't look as professional as yours, but it was yummy...added shaved chocolate to the filling this time...inspired by the chocolate rugalech we ate in Israel!) =0)

Ellie said...

Daniela, I knew I had a 50/50 chance of getting it right:)... but thank you for your sweet comment and for clearing that up:)! I loved your memory of dad, thanks for sharing...
Sorry you're having trouble with posting comments... blogger doesn't make it easy.
And thanks a bunch for trying out the cozonac, and sharing your feedback. I'll be honest, my cozonac doesn't always come out looking great either, but we always enjoy the taste:).
I love your idea of the shaved chocolate, I'm thinking it tasted wonderful!
Ah, rugalech... I've so wanted to make them... like forever:). One day...
Thanks for stopping by... it was a treat to hear from you:).

Rhonda said...

Perfect lemony sized cupcakes. I'm in love.

Ellie said...

Thanks, Rhonda:)! Glad you like them... Hope you can give the recipe a try one day.
Thanks for stopping by...

Cristina Pop said...

Wow...these look so yummy...I will have to try them out...

Ellie said...

Cristina, So glad you like them:)... Hope you like them as much as I do.

Thanks a bunch for stopping by... Appreciate it. Would love to hear your feedback if you try the cupcakes:).