Nutty Lemon cupcakes | Food Diaries | Chef Zarnak Sidhwa

Nutty Lemon cupcakes made from lemon zest and lemon juice with creamy icing, topped with nuts. Kids will love these cupcakes and they can be enjoyed as light snacks too.

Watch this Masala TV video to learn how to make Nutty Lemon cupcakes and Fried Chicken Sandwich Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 13 November 2019.

 

 

 

Ingredients for cupcakes:

  • Caster sugar ¾ cup
  • Butter 60gm
  • Lemon zest 1 tbsp
  • Egg 1
  • Pistachios 70gm
  • Flour 1 cup
  • Baking powder 2 tsp
  • Salt a pinch
  • Lemon juice 50 ml
  • Milk 100 ml

For Icing:

  • Butter 60gm
  • Icing sugar 2 cups
  • Vanilla essence ¼ tsp
  • Lemon juice 2 tbsp
  • Milk 1-2 tbsp
  • Pistachios 30gm

Method:
Beat the caster sugar and butter until combined and pale. Add the lemon zest, egg and the ground pistachios. Sift in the flour, baking powder and salt. Add the lemon juice and milk and mix. Divide the mixture between the cupcake cases. Bake at 180 degrees C for 15 minutes or until an inserted skewer comes out clean. Allow to cool. To make the icing: beat the butter. Sift in the icing sugar. Add the vanilla essence, milk and lemon juice and mix. Add enough milk to give the icing a spreading consistency. Pipe or spread the icing onto the cold cupcakes. Chop the pistachios up finely and sprinkle over the cupcakes.

Ingredients:

  • Chicken thigh fillets 4
  • Buttermilk 284ml
  • Flour 150gm
  • Corn flour 2 tbsp
  • Oil for deep frying
  • Burger buns 4
  • Melted butter for toasting
  • Sliced gherkins to serve

For Spice Mix:

  • Garlic powder 1 tbsp
  • Cayenne pepper 2 tsp
  • Crushed black pepper 1 tsp
  • Paprika 1 tbsp
  • Dried oregano 2 tsp

For Salted Hot Honey Glaze:

  • Honey 4 tbsp
  • Salt ½ tbsp
  • Unsalted butter 2 tbsp
  • Hot /Tabasco sauce 2 tbsp

Method:
Combine the spice mix ingredients. Put the chicken, 1 tbsp of the spice mix, 1 tsp salt, the buttermilk and 3 tbsp pickle liquid from the jar of gherkins into a bowl. Leave to marinate for 4 hours in a fridge (or preferably overnight). When you are ready to fry the chicken, mix the flour, corn flour and the remaining spice mix. Heat oil, take the chicken thighs out of the marinade, shake any excess off then dredge thoroughly in the spiced flour mix. Carefully lower the chicken into the oil and fry until golden brown and crisp. Brush the buns with melted butter then put cut-side down on a griddle pan until charred and crisp. Heat the glaze ingredients in a pan. To assemble, lay some gherkins on the bottom of each bun. Top with a chicken thigh, drizzle with some glaze then put the bun top on.