All right, I’ve finally put aside the post-wedding things, for the time being, and got back in the kitchen to make something. It has been really crazy taking care of all the paperwork, combining things, etc. I’m keeping my last name, so at least that gets me out of more forms.
These cupcakes are not low oxalate-friendly because they contain macadamia nuts. But I felt like cheating because the recipe sounded so delicious.
I never thought I would find a cupcake refreshing, but that’s exactly what I told (the now official) Mr. Surly as I tried my cupcake. Very lemony. And I love the chunks of crunch macadamia nuts to contrast with the soft texture of the cupcake.
I found the buttercream a bit too sweet, so I'm glad i didn't ice my cupcakes too thick.
My beloved loved them as well.
I left the zest out of both the cupcakes and icing, since on my low oxalate diet, lemon juice is allowed, but not lemon zest. But feel free to add ½ Tbl lemon zest to the cupcake batter and 1 tsp lemon zest to the frosting. I’m sure they would taste even better that way.
On a side note, I can’t believe tomorrow is the Kentucky Derby! I have a friend who lives in Louisville, so I have been to Churchill Downs and have had their authentic Mint Julep. I ended up winning $8 that day, so I was happy. So that is my mission before the derby tomorrow. To make the perfect Mint Julep. I have 3 versions, and I’ll share them with you next week.
Lemon Macadamia Cupcakes
makes 6 cupcakes
2 Tbl+2 tsp oil (I used flaxseed oil)
6 Tbl sugar
2 Tbl plain yogurt
2 Tbl+2 tsp milk
2 Tbl+2 tsp lemon juice
½ tsp vanilla
½ c + 1 Tbl flour
¼ tsp baking powder
¼ tsp baking soda
1/8 tsp (generous pinch) salt
1.5 oz (about a generous ¼ c) macadamia nuts, finely ground
1.5 oz (about a generous ¼ c) macadamia nuts, chopped
Preheat oven to 350F
Whisk together oil, sugar, yogurt, and milk in bowl. Add lemon juice and vanilla, stir to combine. Sift in the flour, baking powder and soda, and salt. Stir to incorporate. Add ground macadamia nuts, whisk well. Fold in chopped nuts. (This all could be done in a mixer, but it’s just as easy to whisk).
Fill 6 lined or greased muffin wells ¾ full. Bake until inserted pick comes out clean, about 20 minutes.
Cool completely on wire rack before frosting.
2 Tbl shortening
2 Tbl butter
1 c powdered sugar
~1 Tbl fresh lemon juice
½ tsp vanilla
Cream together shortening and butter. Add in a bit of powdered sugar followed by a tsp of lemon juice. Keep adding powdered sugar followed by lemon juice, in about 3 additions. Add vanilla, beat til smooth. If needed add more lemon juice. I ended up using 3 ½ tsp lemon juice. Wrap tightly in plastic wrap and refrigerate until ready to ice cupcakes.
Source: halved and slightly adapted from Vegan Cupcakes Take Over the World by Isa Moskowitz and Terry Hope Romero