Cake2 cups (220g) flour3/4 cups (150g) ground almond/almond meal3/4 teaspoon baking powder 3/4 teaspoon baking soda1/2 teaspoon salt1/2 cup sour cream1/4 cup milk1 1/2 tablespoons grated lemon zest4 tablespoons lemon juice3/4 cup (170g) butter, softened3/4 cup honey1/4 cup (55g) sugar3 large eggs
1. Heat oven to 180°c. Line muffin tin with paper cups.2. Sift flour, baking powder, baking soda and salt together. Mix in the almond meal.3. Whisk sour cream, milk, lemon zest and juice in a small bowl until well mixed.4. Beat butter, honey and sugar in large bowl with an electric mixer for 2 minutes until light and fluffy. Beat in eggs, one at a time, until blended.5. With mixer on low speed, beat in half the flour mixture, then the sour cream mixture. Beat in remaining flour mixture until just combined.6. Spoon about 1/2 cup batter into each muffin cup. Bake 18 to 20 minutes until wooden skewer inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pan to wire rack to cool completely.
Lemon-Honey Frosting 1 cup (225g) butter, softened1/4 cup honey1 1/2 tablespoons grated lemon zest4 cups icing sugar7-8 teaspoons lemon juice
1. Beat butter, honey and lemon zest in large bowl with an electric mixer until creamed, about 2 minutes. On low speed, beat in icing sugar until blended. Beat in lemon juice until mixture is fluffy.2. Spoon into a piping bag and pipe onto cupcakes, or just spread frosting onto cupcakes
(Recipe adapted from http://zestbyezani.com/index.html)
1. Heat oven to 180°c. Line muffin tin with paper cups.2. Sift flour, baking powder, baking soda and salt together. Mix in the almond meal.3. Whisk sour cream, milk, lemon zest and juice in a small bowl until well mixed.4. Beat butter, honey and sugar in large bowl with an electric mixer for 2 minutes until light and fluffy. Beat in eggs, one at a time, until blended.5. With mixer on low speed, beat in half the flour mixture, then the sour cream mixture. Beat in remaining flour mixture until just combined.6. Spoon about 1/2 cup batter into each muffin cup. Bake 18 to 20 minutes until wooden skewer inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pan to wire rack to cool completely.
Lemon-
1. Beat butter, honey and lemon zest in large bowl with an electric mixer until creamed, about 2 minutes. On low speed, beat in icing sugar until blended. Beat in lemon juice until mixture is fluffy.2. Spoon into a piping bag and pipe onto cupcakes, or just spread frosting onto cupcakes
(Recipe adapted from http://zestbyezani.com/index.html)
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