Have I mentioned that I come from an extended family of teachers? One day, when my kids are older, I might want to try teaching too. Perhaps it’s just in my blood to seek this path 😉

Well, tomorrow – 1 September – is Teacher’s Day. School will be closed (yippeeee!) so students across Singapore paid tribute to their teachers today.

My kids helped make these Glazed Lemon Buttermilk Cupcakes last night. I thought they looked a little too plain and pale after glazing them, so before the icing hardened, I hurriedly grabbed my packet of dragée and did some impromptu decorations.

Obviously, I made more of these lemony delights for ourselves too. I just can’t say no to anything made of lemon AND buttermilk. So citrusy and soft. Mmmmm …

On a more sombre note, I made another batch of cupcakes – Chocolate Chip ones. They were for a friend who left Singapore after being here with us for 5 years. We will miss her 🙁

Recipe
(adapted from here)

Cake
– 3 tablespoons grated lemon rind (about 2 lemons)
– 3 tablespoons fresh lemon juice (about 1 lemon)
– 300g caster sugar
– 330g all-purpose flour
– 1 teaspoon baking powder
– 3/4 teaspoon salt
– 1/2 teaspoon baking soda
– 115g unsalted butter, softened
– 3 large eggs
– 1 cup buttermilk (I made my own using 1 cup fresh milk and 2 tbsp lemon juice)

Lemon glaze
– 110g powdered sugar
– 1 1/2 tablespoons fresh lemon juice
– 1 tablespoon low-fat buttermilk (I omitted this)
– 1 teaspoon grated lemon rind (I omitted this)

1. Preheat oven to 170 degree celsius.

2. To prepare cake, combine rind and 3 tablespoons juice in a small bowl. Set aside.

3. Line cupcake holders with paper cups.

4. Whisk all dry ingredients in a big bowl to mix well.

5. Place butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Gradually add caster sugar and rind mixture, beating until well blended. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and 1 cup buttermilk alternately to sugar mixture, beating at low speed, beginning and ending with flour mixture. I always prefer to fold the last remaining traces of flour by hand, to ensure that I do not over-beat the batter.

6. Spoon batter into cupcake cups. Bake at 170 degree celsius for 25-30 minutes or until a wooden pick inserted in center comes out clean. Cool on wire rack.

7. To prepare glaze, combine powdered sugar and lemon juice in a small bowl, stirring until smooth. Spoon glaze over slightly warm cupcakes. Garnish with grated lemon rind once glaze is set, or, if decorating with dragée like me, embellish cupcakes when the glaze is still fluid. They will set like pink pearls when the glaze hardens 🙂