Recipe: Lemon Blossom Cupcakes

FTC Disclosure: This post contains affiliate links. When you click through my link and make a purchase, I may earn a small commission on your sale. This helps me cover a portion of the cost to run GAPS Diet Journey site and allows me to continue providing free content. This has no effect on your price. You can view it like leaving a tip. Thank you for your support! ~Starlene

Lemon Blossom Cupcakes

 

Preheat oven to 350°F. Slip cupcake papers into a one dozen cupcake tin.

Combine the dry ingredients (almond flour, salt, baking soda) in one bowl. Combine 1/2 cup honey, 1 teaspoon of the grated lemon peel, 2 whole eggs and vanilla into another. Stir dry and wet ingredient together.

Drop spoonfuls of batter into the cupcake tin. Bake for 45 minutes. When done, the tops will be lightly browned and a toothpick inserted will come out clean. If you take them out too soon, they will fall leaving an indention. You can put them back into the oven until they are completely done. The indention actually works great because you can plop on more frosting!

Once the cupcakes are in the oven, begin heating the 1/2 cup honey on the stove top at medium heat. Add 1 teaspoon of grated lemon peel to the honey. Stir frequently until the honey comes to a boil, lower heat and continue to simmer for 8-10 minutes more. You’re looking for a slight browning of the honey. When you get to that stage, remove from heat.

Whip egg whites until they form stiff peaks. Add the remaining 1/2 teaspoon of grated lemon peel to the whipped egg whites. Now drizzle the warm cooked honey over the egg whites and continue to whip until you get a marshmallow-like consistency.

Allow the cupcakes to cool completely and then heap the frosting onto the cupcakes. These have very light lemon taste and are so delicious. For the cupcakes that fall, there is an indention to fill with more frosting!

They will keep in the fridge for about twenty-four hours but are best served within a few hours.  They remind me of Twinkies.  🙂  These are all delicious frozen!

This recipe is also posted at Pioneer Woman's Tasty Kitchen: Lemon Blossom Cupcakes over there. If you look at my other recipes which I posted there before starting on GAPS, you'll see some of my very favorite foods that I cannot have because I'm on GAPS. My very favorite of all is the cheese enchiladas.

Have a wonderful day!

 

Recipe: Lemon Blossom Cupcakes
Author: 
Recipe type: Dessert, Snack
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 cups Blanched Almond Flour
  • ½ teaspoons Salt
  • ½ teaspoons Baking Soda
  • ½ cups Honey
  • 2-½ teaspoons Grated Lemon Peel
  • 2 whole Eggs
  • 1 Tablespoon Vanilla Extract
  • ½ cups Honey
  • 2 Egg Whites
Instructions
  1. Preheat oven to 350°F. Slip cupcake papers into a one dozen cupcake tin.
  2. Combine the dry ingredients (almond flour, salt, baking soda) in one bowl.
  3. Combine ½ cup honey, 1 teaspoon of the grated lemon peel, 2 whole eggs and vanilla into another.
  4. Stir dry and wet ingredients together.
  5. Drop spoonfuls of batter into the cupcake tin.
  6. Bake for 45 minutes.
  7. When done, the tops will be lightly browned and a toothpick inserted will come out clean.
  8. If you take them out too soon, they will fall leaving an indention.
  9. You can put them back into the oven until they are completely done.
  10. The indention actually works great because you can plop on more frosting!
  11. Once the cupcakes are in the oven, begin heating the ½ cup honey on the stove top at medium heat.
  12. Add 1 teaspoon of grated lemon peel to the honey.
  13. Stir frequently until the honey comes to a boil, lower heat and continue to simmer for 8-10 minutes more.
  14. You’re looking for a slight browning of the honey.
  15. When you get to that stage, remove from heat.
  16. Whip egg whites until they form stiff peaks.
  17. Add the remaining ½ teaspoon of grated lemon peel to the whipped egg whites.
  18. Now drizzle the warm cooked honey over the egg whites and continue to whip until you get a marshmallow-like consistency.
  19. Allow the cupcakes to cool completely and then heap the frosting onto the cupcakes.

Save

If you love recipes like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Gluten Free Snacks.

Save

Save

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Related posts:

3 comments to Lemon Blossom Cupcakes (Gluten-free, Almond Flour) Twinkie Substitute

Leave a Reply

 

 

 

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe:  

CommentLuv badge