Lemon Cashew Cupcakes

LEMON CASHEW CUPCAKES WITH WHIPPED MALLOW FROSTING

I’ve been trying to bake with less dairy these days, and have been trying out cashew yogurt and oat milk in a lot of these recipes. They are both dairy alternatives, and are extra creamy. I find they bake just as well as the standards, so it’s a win/win for me with dietary issues.

Now, I’m not fully dairy free, absolutely not. I just need to cut back in some areas, and I’ve found some great alternatives along the way.

Lemon is one of my favorite flavors for desserts, and of course, savory foods. This go around, I’ve decided to make some lemon cupcakes that are so subtle, but perfect. To balance everything out, I’ve made a whipped mallow icing to really tie in the flavors of subtle and sweet.

I’m not the best cupcake decorator around, I’ll tell you that.

The cupcakes can also be a cake loaf. You can have the best of both words!

LEMON CASHEW CUPCAKES WITH WHIPPED MALLOW FROSTING RECIPE

Mallow Icing Ingredients

• 2 1/2 tablespoons water

• 1 large egg whites

• 1 cup granulated sugar

• 1/4 teaspoon cream of tartar

• 1/4 teaspoon salt

• 1 teaspoon almond extract

Instructions

Fill a medium saucepan with 1/2” water.

Bring to a boil then maintain heat for gentle simmer.

Place the water, egg whites, sugar, tartar, salt and almond extract in a metal bowl. Place the bowl in the saue pan but don’t let it touch the water, you will want to use it as a double broiler.

Whisk the mixture constantly for 4 minutes or until it reaches between 160°F and 165°F. The sugar will have dissolved and the mixture should be opaque.

Carefully transfer the mixture to an electric mixer. Using a whisk attachment, mix on high speed for 4 minutes or until you get the peaks!

Lemon Cashew Cupcake Ingredients

• 2 1/4 cups AP flour

• 3 teaspoons baking powder

• 1/2 teaspoon salt

• 2 eggs

• 1/4 cup grapeseed oil

• 1 cup Forager’s cashew yogurt

• zest of 2 lemons

• 1/3 cup fresh lemon juice

• 1 cup granulated sugar

Instructions

Preheat oven to 350°F.

Add 12 cupcake liners to a 12 cup tray. Grease with vegetable spray.

Sift the flour, baking powder and salt into a bowl.

In another bowl, whisk the eggs, oil, yogurt, zests, grapefruit juice, almond extract and sugar until combined.

Gradually stir wet ingredients into the dry and whisk until smooth.

Pour the batter in each cup 2/3 of the way.

Bake for 20 minutes.

Let rest for an hour before adding whipped mallow!