Home Sweet Home

Ok, so I haven't actually gone anywhere, however it certainly seems like I was on a long kitchenless journey.  My cleanse is complete as of today, and one of the first things I did (after work of course) is bake something!  It's the same recipe for my Vanilla Lavender Tiny Cakes, but I wanted to play around with flavors.  This idea came to me while daydreaming of food during my most unpleasant; yet acutely effective cleanse.  Lemon Cardamom Tiny Cakes. The flavors just mesh so well together, and give this beautiful refreshing taste.  I think I may even revisit this in the form of a cupcake.  I do warn that Cardamom is a bit pricey, but definitely worth the flavor.

  


Lemon Cardamom Tiny Cake Recipe:


2 large eggs at room temperature
3/4 cup fine sugar
1 1/2 cups all purpose GF
2 tsp baking powder
1/2 tsp xanthan gum
1 tsp cardamom
1 tbsp fresh squeezed lemon juice
1 tsp lemon juice (for icing)


Preheat oven to 350º.  Line a muffin tin with liners.  With a stand mixer, beat the eggs and sugar for up to 5 minutes; or until they are really thick and creamy.  In a separate bowl, mix the flower, baking powder, xanthan gum and cardamom.  Once your eggs/sugar are super thick, fold in the flower mix and lemon juice.  Spoon into your muffin tin and bake for 15 mins or until golden on the top.  Once baked, cool completely before cutting a nice sized hole into the tops of the cakes.  Fill with buttercream icing and put the tops back on over the icing.  I cut the tops in half and arrange them in fun ways.


Buttercream:


I just want to note that I don't like a super sweet icing, so I use a pretty small amount of confectioners sugar.


2/3 cup icing sugar
1 cup unsalted butter softened


Beat the sugar and butter in a large bowl for a few minutes, until the mixture is well blended.