You might have noticed by now that Icing Sugar is all new and shiny! I am still playing around with a few minor adjustment but overall my new site is up and running and I hope you will enjoy it here 🙂
I was thinking of what should be the first real post on my new Icing Sugar site and I came up with an update of my Cucumber and Lime Cupcakes. It was my most popular post in 2013 and looking back on this recipe I promised you that I want to improve it as I thought that it could be even better. And here it is now.
This new version is so much more refined as the old one. I made a much smoother cucumber purée full of flavor and I also adapted the frosting. I used to have a buttercream frosting which was just really sweet mostly. This time I made a mascarpone frosting which adds both a creamy and fresh component to the cupcakes. I really like the new version of this popular cupcake which is now so much more sophisticated. And if you feel even more fancy try these Candied Cucumbers as decoration and topping for the cupcakes.
I really hope that you will like my new recipe as well and please don’t get scared of the longer recipe. The new steps really are worth it to enhance the flavors in this cupcake. It is fresh and juice and just perfect for Spring time! Enjoy 🙂
- 200g Butter, soft
- 200g Sugar
- 3 Eggs
- 200g Flour
- 1 Tsp Baking Powder
- 1 Cucumber
- 1 Lime
- 500g Mascarpone
- 100g Icing Sugar
- Start by zesting your lime very finely, press out the juices and put apart
- Peel your cucumber and slice once lengthwise, cut the half's again lengthwise so that you end up with 4 long stripes of cucumber. Remove the seeds of the cucumber as those would add too much water. Rasp the cucumber slices (I used a simple hand rasp) and collect them in a sieve. Put the sieve above a bowl and add some salt to the cucumber. This is to remove extra water. Let it stand for about 10-15 minutes. You can use a spoon or your hands to press down the cucumber to release the extra water. Keep the liquid you caught up in the bowl under the sieve for the frosting! Once the cucumbers are dry add them to a food processor to make cucumber puree. Add the puree once again to a very fine sieve to remove additional water. Press again down with a small spoon to release extra water. Your puree should now be dense and very smooth. I ended up with about 3 Tablespoons of cucumber puree.
- Start by creaming together the soft butter and sugar until light and fluffy
- Add the eggs, one at a time and beat thoroughly in between
- Add the lime zest and half of the lemon juice and mix well
- Sift in half of the flour and the baking powder and mix until well combined
- Add the cucumber puree followed by the other half of the flour
- Mix until everything is incorporated and you end up with a fine smooth batter
- Using an ice scoop divide the batter between your paper cases and bake for about 25 minutes at 180°C oven (160ºC fan oven) or until a cake tester will come out clean. Let them cool completely before frosting.
- Prepare two different bowls with 250g of Mascarpone and add in each 50g of Icing Sugar. Mix together by using a spoon. In one bowl add 3 teaspoons of lemon juice and stir everything together with a spoon. Add 3 teaspoons of the cucumber juices to the other bowl and if you want add a few drops of green food coloring. Stir together by using a spoon.