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Recipe: Lemon Blossom Cupcakes

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Lemon Blossom Cupcakes

I’m sorry I haven’t posted a daily report in so many days! I will try to get one together tomorrow.  Not too much new going on anyway.

Today I have a recipe to share, but since I promised all recipes on this blog would include GAPS-legal foods, I can’t share it here. UPDATE: Dr. Natasha implies in her newly revised version that baking soda is allowed, so here is the recipe. :-)

  • 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

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.

This recipe was inspired by Elana Amsterdam’s Chocolate Cake from her cookbook.  Thet recipe calls for 1 cup of agave syrup. I used one cup of honey and the first layer was a huge mess. It bubbled up and out of the cake pan.  Thank goodness I had the foresight to bake the cake on a pizza pan!  That is probably because I used an 8 inch pan, instead of the 9 inch pan she called for in the recipe. But it was way, way, way too sweet. So I halved the honey for the second layer and it was wonderful. Just like the best brownies I’ve ever had. I knew the cake without cocoa would be just as delicious, and my cupcakes were inspired from that recipe.

Have a wonderful day!

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