Bitter Love Cupcakes
These cupcakes are appear simple, like puppy love, but grow in complexity with each bite. The cake is a dense, intensely sweet lemon poundcake, which gets a one-two punch from lemon-lime soda. It's studded with tart dried cherries and sweet dates, and drizzled with bitter dark chocolate to bring the sweetness back down to earth.
If you like what you see, PLEASE VOTE for my creation! Voting will begin no later than Sunday, February 28th at 8 p.m. at NO ONE PUTS CUPCAKE IN A CORNER,http://www.ironcupcakemilwaukee.com and will be open through Thursday, March 4th at 12 noon. Any and all support is greatly appreciated! Thanks!
Recipe follows below.
Our Generous IronCupcake:Earth Prize Providers this month are:
- The Demy™ by Key Ingredient
- Hello, Cupcake by Karen Tack & Alan Richardson
- Bella Cupcake Couture
- Cupcake Stackers by Gourmac
- The Cake Mix Doctor Returns! by Anne Byrne
- Beautiful Baking Liners by Vestli House
- Sweet Cuppin' Cakes Bakery & Cupcakey Supply
Bitter Love Lemon Cupcakes
3 sticks unsalted butter
3 cups granulated sugar
2 tbsp lemon extract
3 cups flour
3/4 cup 7-Up or Sprite
1 cup dried tart cherries, roughly chopped
1/2 cup dried dates, chopped fine
1 cup dark chocolate, chopped (~70% cacao)
Preheat the oven to 350. Grease muffin tins well-- this is important if you want the cupcakes to come out in one piece! Cream the butter and sugar together well. Add each egg one at a time, blending well after each addition. Add lemon extract and mix. Slowly mix in flour, one cup at a time. Stir in the dried cherries and figs, and slowly add the soda. Spoon into muffin tins until 3/4 full. Bake for 30-45 minutes, until lightly browned on edges. Remove and allow to cool.
Meanwhile, melt chocolate over a double boiler until it runs off in a ribbon off of the back of the spoon. Drizzle over the tops of the cooled cupcakes. Serve warm with a scoop of ice cream for the ultimate indulgence.