Small cakes with candied orange and citron zest

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1/4 cup candied orange zest
• 1/4 cup candied citron zest

Instructions:

1. Preheat the oven to 350°F. Grease the muffin tin or line it with paper cups.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the vanilla extract.
6. Add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients.
7. Stir in the candied orange and citron zests.
8. Spoon the batter into the muffin tin cups, filling each cup about 2/3 full.
9. Bake for 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
10. Remove the cupcakes from the oven, and allow them to cool in the tin for 5 minutes. Then, remove them from the tin and cool them completely on a wire rack.

Verdict:

These small cakes with candied orange and citron zest are a perfect combination of sweet and citrusy flavors. The texture of the cake is moist and fluffy, and the candied zests add a delicious crunch.

Serving suggestions:

Serve these small cakes as a sweet breakfast treat or as a dessert after a meal. They can be served alone or topped with whipped cream or frosting.