Wednesday, August 5, 2009

Chocolate Lemon Cupcakes

These were made for a picnic David's coworkers were having at an old boss's house.

I candied some lemon zests as a topping while I was waiting for the cupcakes to bake.

They are lemon cupcakes with chocolate frosting, topped with candied lemon zests and a square of Lindt 70% Intense Dark chocolate. They were soooooooo good.
The cupcakes were made from a mix, and the frosting was the Hershey's Perfect Chocolate Frosting.

Hershey's "Perfect Chocolate" Chocolate Frosting (from the Hershey's website)

  •      1/2 c. (1 stick) butter or margarine
  •      2/3 c. Hershey's cocoa (any cocoa will do of course)
  •      3 c. powdered sugar
  •      1/3 c. milk
  •      1 tsp. vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. Yields about 2 cups frosting.

I candied the lemon zests according to this recipe:

Candied Lemon Zest Recipe

  •         2 lemons
  •         1/3 cup water
  •         1/3 cup sugar
  •         sugar to coat zest strips
    * Wash lemons thoroughly. Trim zest from lemons using a vegetable peeler. Cut wide strips, being careful not to cut into the white pith layer below.  Cut zest strips lengthwise to create thin julienne strips.
    * Place julienne strips in a small sauce pan and cover with cold water. Cook over medium heat until the water comes to a simmer. Continue to simmer for 6 minutes.
    * Remove from heat, drain strips and then return them to the sauce pan.  Add water and sugar to the lemon strips in the sauce pan. Bring the mixture to a simmer. Continue to cook over low heat until the lemon strips turn translucent. The water and sugar should be starting to thicken. Cooking time will be approximately 10 to 15 minutes.
    * When done cooking, remove strips from the pan and spread out on a sheet of wax paper. Separate the strips on the wax paper so they are not in clumps.
    * Once they have cooled slightly, roll in sugar until they are well coated.

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