makes 14-16 cupcakes
Preheat oven to 350•
In a bowl mix the dry ingredients then set aside;
1 1/2 c. Swan’s Down Cake Flour
1 t. baking powder
1/2 t. baking soda
pinch of salt
In a different bowl cream;
3/4 c. sugar
1/2 c. butter (@ almost room temperature)
To the sugar & butter add;
1 egg yolk (save the egg white)
1/2 c. milk + 1/4 c. sourcream or 3/4 c. buttermilk
about 11 drops of Orange Oil
1-5 ounce jar “E. Waldo Ward & Son” Lime Marmalade- chopped up
In another bowl;
Beat 3 egg whites until light & fluffy, not dry or stiff
Add the dry ingredients to the wet, then fold in the egg whites gingerly.
Line & fill your cupcake tins.
Bake for about 20-25 minutes. Ready when toothpick comes out clean.
Cool on rack for about 10 minutes, then take cupcakes from tins & allow to fully cool on rack before frosting.
My favorite new kitchen tool is a “Batter Pen“- it makes filling cupcake tins fast, clean & easy.
I also recommend using cupcake paper liners that are made of special parchment paper, they don’t allow the cupcakes to stick.
White Chocolate-Lime Zest & Pink Peppercorn Frosting
With an electric mixer, cream;
6 ounces cream cheese (room temperature)
1/4 c. butter (room temperature)
1 heaping T. sourcream
Then add & mix well;
pinch of salt
about 10 drops “Orange Oil”
3/4 c. powdered sugar
6 ounces +/- white chocolate bar- finely grated
1 t. lime zest
3-7 pink peppercorns- ground
frosting onto cupcakes & decorate with a slight dash of lime zest + a pinch of white chocolate & simply a hint
of pink peppercorn-