|Photo courtesy of Kelly Neil|
1 c. sugar
2 T. lemon zest (about 1 large lemon)
2/3 c. olive oil
2 c. flour
1 1/2 t. baking powder
1/2 c. fresh squeezed lemon juice
2 T. thyme fresh, chopped finely
2 T. balsamic vinegar
pinch brown sugar
2 c. icing sugar
1/2 c. butter, room temperature
garnish - sugared lemon rind, thyme leaves
Mix lemon zest with sugar. Rub it together to release all that lemony goodness. Lick your fingas when no one's looking. Whisk in the olive oil til combined then the eggs, one at a time. Sift dry ingredients together. Add half of the dry ingredients to the wet, alternating with half the lemon juice. Repeat. Fold in the thyme. I made daintly lil' mini cupcakes (greasing the pan with grape seed oil) but go for the original size if ya like em big. Bake at 350 for about 12 min for the minis or 20 for the regular. (Note: her recipe says 375 but my oven is carazy so I constantly have to adjust.)
I totally didn't use a recipe for the buttercream but it went a little something like this: reduce the balsamic (to about 2 t. or til syrupy) by simmering with a pinch of brown sugar. Beat the butter til soft, gradually adding sifted icing sugar til soft and fluffy. Add in the balsamic reduction once cooled. Add in some milk to reach desired consistency.
And there you have it, new year new recipe. A total success. Not only were these tasty little bundles of sweet and tangy, but they were a hit with everyone in attendance. But what, you ask, did everyone else bring? Well head on over to the Halifax Baking Club's Facebook page and have a peek. Kicking yourself for not going? Yes, yes you should. But all the more reason to 'like' that page and get on board for the next meet up. Because, let's be honest, there ain't nuthin' wrong with a little sugar and butter.