Saturday, February 6, 2010

Lemon Cupcake Recipe from Comfy Belly

















I made this gluten free recipe for SCD almond cupcakes from Comfy Belly. It is a perfect recipe and an impressive blog. Comfy Belly's wonderful photos remind me that I REALLY need to improve the food photography I have on my blog. Of course, I adapted her recipe a little and below is my version. It seems to be impossible for me to just make a recipe and not tinker with it a little--putting my own spin on it. These are actually pretty healthy cupcakes. Even my readers who "can't eat cupcakes" might be able to eat these. And I would think if you called these muffins, they would be a good quick breakfast for picky eaters.

But, all the credit for these delicious cupcakes goes to Comfy Belly. The only problem is that they stuck to the paper cupcake liners. I'm wondering if oiling the liners would help. My son asked for some powdered sugar on these and I remembered when he used to have a problem with sugar, I would put 1 tsp of xylitol in an old coffee grinder and grind it for a minute to make "powdered sugar" when his sister was eating powdered sugar on waffles or pancakes. Despite his now knowing what powdered sugar tastes like, he seemed pretty satisfied with the powdered xylitol.

Ingredients:
  • 3 large eggs
  • 3 tablespoons of honey
  • 1 teaspoon of baking soda
  • 1 teaspoon of (rice) vinegar
  • juice of 1 lemon
  • 1/4 cup of coconut oil
  • 1 cup of almond flour (finely ground, blanched almonds)
  • 1 tsp lemon zest
  • 1/2 tsp simply organic lemon flavor
1. Preheat oven to 350 degrees.
2. Separate the eggs.
3. Beat the egg whites and vinegar until stiff peaks form.
4. Mix the yolks with honey, baking soda, and coconut oil, zest and flavoring.
5. Add the lemon juice to the yolk mixture and mix well. The lemon juice will activate the mixture and it will expand. See Comfy Belly's original recipe for Fluffy Cupcakes for more info.
6. Add the cup of almond flour to the yolk mixture.
7. Fold the almond/yolk mixture into the egg whites.
8. Pour into a muffin tray lined with cupcake liners. Fill to the top of each liner. Makes about 8 cupcakes
9. Cook for 17 minutes until the cupcakes spring back. Cupcakes will deflate a little when cooling.

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