Tripple Citrus "Cupcakes"

Let me start off by telling you that the photo above looks nothing like the photo in the recipie book it was found in. Though they were tasty they are not the thick frosting-y lovely cupcakes I imagined them to be. In fact, they weren't cupcakes at all. The Martha Stewart 175 Cupcake book is a big fat liar, these are muffins! There is no way in any far off galaxy that they would ever be cupcakes. You're a liar Martha, who saw that coming? All that aside, they were delicious MUFFINS.

Ingredients for Muffins
3 1/2 cups all- purpose flour (I preffer to use cake flour)
2 teaspoons coarse salt
1 pound (4 sticks) unsalted butter, room temperature
2 cups sugar
3 tablespoons finely grated lemon zest (from 3 lemons)
3 tablespoons finely grated orange zest (from 2 oranges)
3 tablespoons finely grated lime zest, plus more from garnish (from 3 limes)
1 teaspoon pure vanilla extract
9 large eggs, room temperature

Directions

1. Preheat oven to 325 degrees F. Line muffin tins with paper liners. Whisk together flour and salt.

2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy, scraping down sides of bowl every few minutes. Add citrus zest. Reduce speed to medium, and add vanilla. Add eggs, three at a time, beating until incorporated, scraping down sides of bowl as needed. Reduce to low. Add flour mixture in four batches, beating until completely incorporated after each.

3. Divide batter evenly among lined cups, filling each three-quarters full; tap pans on countertop once to distrubute batter. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer times to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.

4. To finish, make a basic glaze of powdered sugar and lime juice to desired consistency. Dip tops of cupcakes in glaze, then turn over quickly and garnish with zest. Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.

Overall, the muffins were a hit! They were nothing like I expected them to be. The lime glaze was sour and soooo yummy. These muffins would be great topped with some lemon curd, or lime curd (one of my next adventures I plan to make). The next desert scheduled is cookies and cream cheesecake cups. Probably some time this upcoming weekend!