Lemon cupcakes
Ingredients
• 7/8 cup whole wheat flour
• 7/8 cup cane sugar
• 2 eggs
• 1 tablespoon yeast
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1/3 cup Extra Virgin Olive Oil from Spain
• 3 oz. plain yogurt
• a pinch of salt
Ingredients for the frosting:
• 1 cup cream cheese
• 1 tablespoon of agave syrup
• Lime zest
• Lemon zest
Preparation
1. Pre-heat the oven to 350ºF. In a bowl, mix the lemon zest, the whole wheat flour, the yeast, the cane sugar and the salt. In another bowl, mix together the beaten eggs, the Extra Virgin Olive Oil from Spain, the yogurt and the lemon juice.
2. Make a mound of the dry ingredients and add the wet ingredients on top, mix until you get a soft dough. Pour the batter into the cupcake molds and bake from 20 to 25 minutes.
3. For the frosting, mix the cream cheese at room temperature and the agave syrup together in a bowl with a hand-held mixer until it emulsifies.
4. Decorate the cupcakes with the pastry tube and top it off with lemon and lime zest.
