I am currently in Germany where I have a very good and special friend. And as I like baking but not so much eating sweet treats, and she doesn’t like baking but loves eating sweets, I thought we could combine these preferences: I bake, and she eats 😀
So just to start with something quick and easy I prepared some blueberry lemon cupcakes, so yummy and so good for breakfast or just a momentary snack. I was nearly sorry to give them away… but after one I am already done for the next few weeks anyway.
Blueberry and/or lemon muffins are everywhere on the Internet and it seems they are super popular at least in the United States. I have never seen them before in bakeries but then in Europe muffins or cupcakes are a more recent outcome.
I had a topping on my cupcakes. I prepared a butter cream with ghee, coconut cream, vanilla, raw honey and a teaspoon of dried beetroot powder. As decoration I used more blueberries.
My friend of course was super happy about them and is very much looking forward to more baked goods coming from my side. Well, I will try to satisfy her as often as possible…
Indulge!
- 1.5 cup all purpose paleo flour
- 1/2 tsp baking powder
- 1/4 tsp pink salt
- 1/2 cup raw honey
- 1/2 cup ghee
- 2 eggs
- 1/2 tsp bourbon vanilla
- 2 tbsp fresh squeezed lemon or lime juice
- 1 cup fresh blueberries
- Preheat the oven on 180°C/350°F.
- In a bowl mix all dry ingredients together. In a blender put all the wet ingredients but not the lemon or lime juice. Blend and transfer to the dry ingredients. Whisk well that all ingredients are well combined. Only now add the lemon juice and stir again.
- Grease a cupcake tin and put two tablespoons of batter in each mold.
- Bake for around 15 minutes and insert a toothpick to see if they are done. Be sure you don't 'get' a blueberry as the fruit will be juicy and doesn't give you an idea if the batter is OK.
- Take the cupcakes out of the oven, let them cool a little in the tin and then transfer them onto a cooling rack.
You can prepare the cupcakes with any other fruit of course. Berries are the best choice in my opinion as they go well with the lemon.
As topping, if you like any, you can put a butter cream like I did or only icing sugar.
Excellent photos!