- 2 cups Blanched Almond Flour [affiliate link]
- ½ teaspoons Salt
- ½ teaspoons Baking Soda [affiliate link]
- ½ cups Honey [affiliate link]
- 2-½ teaspoons Grated Lemon Peel
- 2 whole Eggs [affiliate link]
- 1 Tablespoon Vanilla [affiliate link] 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.
Have a wonderful day!
- 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 ½ cup honey, 1 teaspoon of the grated lemon peel, 2 whole eggs and vanilla into another.
- Stir dry and wet ingredients 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 ½ 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 ½ 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.
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.