Broken promises: bergamot cupcakes

March 27, 2011 § Leave a comment

A while ago I promised never to blog again about food I made. It’s now time to break that promise. And on good grounds too. You see, this is an original recipe by yours truly. TA DA.bergamot fruits

I have a bergamot tree in my garden. Its smell simply makes me happy. But there is not much you can do with bergamot fruits – despite their godly fragrance they are actually very bitter, their juice included. Yesterday we cut all the fruit from the tree because it was ripe and perfect. So there were 4 bags of bergamot oranges in my kitchen. I couldn’t just let them rot. Then the idea hit me: when in doubt, make cupcakes.bergamot cupcakes

So, I used The Hummingbird Bakery‘s recipe for lemon cupcakes as a reference and with a couple of changes and adaptations here and there I created my first recipe. Check it out after the jump.

Fragrant Bergamot Cupcakes

AKA Earl Grey Cupcakes (yields 12)Fragrant bergamot cupcakes (earl grey)

For the cupcakes:

  • 135 gr/4.8 oz plain flour
  • 165 gr/5.8 oz sugar (preferably caster sugar)
  • 45 gr/1.5 oz unsalted butter at room temperature
  • 1 ½ tsp baking powder
  • 130 ml milk (full fat)
  • 2 Tbs grated bergamot zest (roughly 2 bergamots)
  • a pinch of salt
  • a pinch of vanilla
  • 1 egg

For the buttercream:

  • 275 gr/9.7 oz icing sugar
  • 90 gr/3.2 oz unsalted butter at room temperature
  • 2 Tbs grated bergamot zest (roughly 2 bergamots)

bergamot cupcakes ingredients


bergamot cupcakes zestBefore you start: take all the ingredients you store in the fridge out, at least half an hour before you start cooking. They need to be at room temperature. Grate the 4 bergamot fruits. Shift the flour and the icing sugar. Cut the butter into small cubes. Line your baking tray with cases (if  you decide to use silicon instead of paper cases you will need to leave them in the oven a bit longer). Preheat the oven to 170ºC / 325ºF. If your oven has a relevant setting use the bottom and top heating option.bergamot cupcakes mixture

For the cupcakes: Combine the flour, baking powder, sugar, bergamot zest and butter in an electric mixer (paddle preferably, otherwise whisk is also fine) and beat on slow speed until you get a sandy consistency. Very slowly pour in the milk until incorporated and then add the egg and mix until the mixture is smooth. Divide the mixture between the paper cases. They should be between half and two-thirds full. Bake for 20 to 25 min. To test if the cupcakes are done, insert a skewer in the center of a cupcake. If it comes out clean, they are done. Leave the cupcakes to cool.

bergamot cupcakes baking tray

For the buttercream: Beat the butter  in an electric mixer (paddle preferably, otherwise whisk is also fine) on medium-slow speed until it’s soft. Add the icing sugar, butter and bergamot zest. When the mixture is well mixed turn down the mixer to slow speed and very slowly pour in the milk. When the milk is incorporated fully turn the mixer up to maximum speed and keep mixing for another 5 min. The more you mix it, the fluffier and lighter it becomes.

bergamot cupcakes cooling rack

Wait until the cupcakes are cooled down before you add the buttercream. You can use a frosting cone or a spatula. I decorated them with caramelized lilac flowers – another divine fragrance. Plus I adore the color combination of pale yellow and lilac.bergamot cupcakes lilac

Enjoy them with their ideal match: a cup of hot, Earl Grey tea (which is actually made with bergamot citrus).bergamot cupcakes earl grey teabergamot cupcakes bite

See also:


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