The serial zester strikes again. Dylan asked if he could make lemon cupcakes this evening for dessert. I said, "you just made fennel pollen-lemon muffins this morning."
Mom, I SAID cupcakes, not muffins. "What's the difference between a cupcake and a muffin?" I was genuinely interested in his take on this.
The frosting, of course. A muffin is naked.
Makes sense.
So, after dinner, I let the enthusiastic zester go to town and he made triple lemon cupcakes. Triple lemon = (1) lemon-ginger cupcakes, filled with (2) lemon-ginger curd, and topped with (3) lemon-ginger cream cheese frosting...so it's not naked.
I am still unsure of the difference between a muffin and a cake, despite Dylan's fervent defense of his definition. And I didn't tell him, but we used a lemon muffin recipe as the base of his creation.
1-1/2 C white whole wheat flour
1/2 C coconut flour
1/3 C organic brown sugar, packed
1 t baking powder
1/2 C coconut flour
1/3 C organic brown sugar, packed
1 t baking powder
1 t baking soda
1/4 t pink Himalaya salt6 T olive oil
zest and juice from one lemon
16 oz organic plain yogurt
1 large egg, lightly beaten
16 oz organic plain yogurt
1 large egg, lightly beaten
ground ginger
2 T ginger syrup
Preheat oven to 375°.
Combine flours, sugar, baking powder, soda, ground ginger and salt in a medium bowl; make a well in center of mixture. Combine oil, zest, juice, yogurt, ginger syrup and egg; stir well. Add to dry ingredients, stirring just until moist.
Spoon batter into each of 12 muffin cups. Bake at 375° for 30 minutes or until golden. Remove muffins from pan immediately; place on a wire rack.
The Frosting
8 oz of cream cheese, softened
2 T butter, softened
1/2 C organic powdered sugar
1 T ginger syrup
Place all of the frosting ingredients into a large mixing bowl and beat together until light and fluffy. Spread over the cupcake and top with a few pieces of lemon zest.
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