Thursday, May 17, 2018

Lemon Cupcakes

Spring! Baking! Lemons!
Very basic recipe that takes minutes to put together!

2 cups almond flour
2 teaspoons aluminum free baking powder
1/3 to 1/2 cup Erythritol/Stevia blend (available at Bulk Barn) or equivalent sweetener, i.e., Swerve
1/4 teaspoon kosher or sea salt
the zest of 1 lemon
1/2 cup (1 stick) organic butter, melted
4 organic, free range, antibiotic-free eggs
1/3 cup freshly squeezed lemon juice

Preheat oven to 350 F
  1. Line a muffin tin with silicone baking cups or paper liners.
  2. Mix all dry ingredients together by pulsing them in a food processor.
  3. Add the wet ingredients and combine thoroughly.
  4. Separate into muffin tins (about 1/2 to 2/3 full) and bake for 15 to 20 minutes
A nice topping is a "sweetened without sugar" meringue (shown here).
You can vary this recipe by using water instead of the lemon juice (omit the lemon zest) and adding 1 teaspoon vanilla.  This can be frosted with a "sweetened without sugar" buttercream recipe.