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A trio of citrus zests brightens simple cupcakes. The ones pictured are finished with lime-flavored glaze and finely grated lime zest, but lemons or oranges could replace the lime. Or, for a particularly pretty display, divide the glaze into thirds and flavor each portion with a different citrus, with garnishes to match.

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  • MS112615734
    2 AUG, 2014
    Delicious cupcakes - made 84 minis from the recipe. Eggs are the only leavening, so you must cream your butter properly - used 65 degree temp butter, and they rose best ever, nice dome on each. These are popular and delicious. They are a pound cake base, so the cake will be like a pound cake. Zest was great in giving the perfect flavor.
    Reply
  • Maria-san
    16 MAY, 2014
    I was pretty disappointed with this recipe. I found these were really dense cupcakes, which is ok, but I feel like a rising agent is needed - I only got 26 cupcakes (instead of the 36 claimed in the recipe) and my cups were so underfilled, I couldn't dip them into the glaze properly. Also, the grease from the butter pooled at the bottoms, leaving very greasy undersides. They still taste fine, but I probably wouldn't make these again.
    Reply
  • Que
    7 APR, 2013
    Made these for the first time yesterday. They are a dense heavy cupcake, but mine were not dry or greasy at all. I'm wondering if the other reviewers over cooked them and/or used fake butter? I cooked them for the minimal amount of time and they were perfect. The flavor was awesome! I will be making them again. Infact, my son in law wanted more today!! The glaze is amazing! YUMMY!!
    Reply
  • brouse1
    8 DEC, 2012
    This recipe was a colossal failure - dense, bready cupcakes that were so greasy they oozed butter. Completely inedible. Looking back at the recipe the portions are strange, the lack of leveling odd, and way too much citrus peel. Definitely would NOT recommend making these - waste of ingredients and time.
    Reply
  • TrioCupcakes
    4 JAN, 2012
    I tried this recipe out of Martha Stewart's cupcake book. They were extremely dense and dry. So I added 1 Tablespoon of baking powder to the recipe the next time I made them and they came out perfect! I also added one more step: when they had just come out of the oven, I brushed some sweetened lime juice (1/2 cup juice to 3 Tablespoons sugar) over the tops of all the cupcakes and frosted them with a cream cheese frosting (the glaze was too messy for me). Hope this helps!
    Reply
  • MiniLaura
    11 SEP, 2011
    Too dry and too dense. I do not recommend making this cupcakes.
    Reply
  • MS112615734
    3 SEP, 2011
    Thanks to all the negative comments, we took the cupcakes out when tested clean, instead of when brown. They turned out great. Minicupcakes were in 13 minutes in dark pan, slightly more for aluminum. They turned out beautifully. Can't wait to set them out after church. The kids (and adults) almost stampede over for our cupcakes (We have Martha Stewart's CUPCAKES book).
    Reply
  • jamiedunlap
    28 JUL, 2011
    Not crazy about cupcake itself- tasted more like a corn bread probably due to the enormous amount of butter and eggs? I did like the glaze but it wasn't enough "sweet" to make the cupcake work for me. A lot of zesting for not much punch!
    Reply
  • lincolnhills
    17 MAY, 2010
    Recipe is deficient. No mention of how or when to add sugar. No baking soda or powder. Cupcakes turned out dry and much too dense. So sorry I made them. Someone in M Stewart's operation needs to check recipe.
    Reply
  • Romix
    1 APR, 2010
    I think these cupcakes have a lot of butter and eggs!, I'd try with only 3 sticks of butter and 6 eggs.And they definitely need a raising agent like baking powder and some liquid, like buttermilk. Does anyone think that 9 tablespoons of zest is way to much zest?
    Reply

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