Very Vanilla Cupcakes
(makes 10)
2 large eggs, separated
¼ cup butter
½ cup honey
1 T vanilla
1 T freshly squeezed lemon juice
2 ½ cups blanched almond flour
½ tsp salt
½ tsp baking soda
Preheat the oven to 350. Line 10 muffin cups with liners.
In a large bowl, whisk the egg yolks until pale yellow with a handheld mixer, then whisk in the butter, honey, vanilla and lemon juice. In a medium bowl, whisk the egg whites to stiff peaks with a handheld mixer gently fold the egg whites into the yolk mixture.
In a separate bowl, combine the almond flour, salt, and baking soda, then gently fold into the egg mixture. Scoop the batter into the prepared muffin cups.
Bake for 20 to 30 minutes, until the tops are golden brown or a toothpick inserted into the center of the cupcake comes out clean. Let the cupcakes cool in the pan for 30 minutes; the center will sink just a bit.
We frost with either Marshmallow frosting or Peanut Butter Frosting.
Marshmallow Frosting
(makes 3 cups)
½ cup honey
2 egg whites
In a small saucepan bring honey to a boil, stirring frequently. Decrease heat to low and simmer for 4 to 8 minutes, stirring occasionally until honey changes color.
In a large bowl, whisk egg whites until form stiff peaks. Drizzle the honey slowly into the egg whites, whisking continually, until blended. Store in a glass jar and it keeps refrigerated for 24 hours.
(makes 10)
2 large eggs, separated
¼ cup butter
½ cup honey
1 T vanilla
1 T freshly squeezed lemon juice
2 ½ cups blanched almond flour
½ tsp salt
½ tsp baking soda
Preheat the oven to 350. Line 10 muffin cups with liners.
In a large bowl, whisk the egg yolks until pale yellow with a handheld mixer, then whisk in the butter, honey, vanilla and lemon juice. In a medium bowl, whisk the egg whites to stiff peaks with a handheld mixer gently fold the egg whites into the yolk mixture.
In a separate bowl, combine the almond flour, salt, and baking soda, then gently fold into the egg mixture. Scoop the batter into the prepared muffin cups.
Bake for 20 to 30 minutes, until the tops are golden brown or a toothpick inserted into the center of the cupcake comes out clean. Let the cupcakes cool in the pan for 30 minutes; the center will sink just a bit.
We frost with either Marshmallow frosting or Peanut Butter Frosting.
Marshmallow Frosting
(makes 3 cups)
½ cup honey
2 egg whites
In a small saucepan bring honey to a boil, stirring frequently. Decrease heat to low and simmer for 4 to 8 minutes, stirring occasionally until honey changes color.
In a large bowl, whisk egg whites until form stiff peaks. Drizzle the honey slowly into the egg whites, whisking continually, until blended. Store in a glass jar and it keeps refrigerated for 24 hours.
