Daisy's Mini Lemon Cakes
Makes about 24 mini cakes
- Cake Ingredients:
- 4 tablespoons butter
- 1/2 cup organic sugar
- 1 whole egg
- 1 teaspoon lemon extract
- 2 tablespoons lemon zest
- 2 1/2 tablespoons fresh squeezed lemon juice
- 1/2 cup + 1 tablespoon gluten free flour
- 1/4 cup almond flour
- 1/4 teaspoon xanthan gum
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup soymilk + 2 teaspoons lemon juice
- Cooking spray
- Frosting Ingredients:
- 2 large egg whites
- 1/2 cup sugar
- 1/4 teaspoon cream of tartar
- 1/3 cup strongly brewed black tea
- 1/2 teaspoon vanilla
- 1/8 teaspoon salt
- 2 tablespoons strongly brewed black tea
Preheat your oven to 350 degrees. In a large bowl, cream the butter and the sugar together. Then add the egg, lemon extract, lemon zest, and lemon juice.
In a separate bowl combine the flour, xanthan gum, baking powder and salt.
Slowly add the dry ingredients to the wet, alternating adding the milk and the dry ingredients.
Coat the bottom of the mini cupcake pans with butter or cooking spray, and fill each muffin cup ⅔ of the way full. Bake for about 10 minutes.
While the cakes are baking, it's time to make the frosting! Heat a small pan and add the sugar, cream of tartar, salt and ⅓ cup of tea. Bring to a boil and allow to boil for 4 minutes. While your sugar mixture is boiling, beat the egg whites for 4 minutes using either a stand mixer with a whisk attachment, or a hand beater. Add the hot sugar mixture to the egg whites and whisk for 8 minutes, or until they form stiff peaks. Add the remainder of the tea 1 tablespoon at a time. Transfer the frosting to a ziplock bag (with a clipped corner for piping) or a piping bag.
Allow the mini cakes to cool, and then frost each one. If you want to garnish your mini lemon cakes, we suggest edible gold dust, gold candy, or sugar daisies.