The discovery of a new dish does more for the happiness of mankind than the discovery of a star. -- Anthelme Brillat-Savarin --

Wednesday, July 20, 2016

Mini Lemon Mint Cakes


HOWDY friends!  I hope you are all well and happy on this fine day.  It’s been really hot and humid in Zig Zag lately, sure makes me grateful for air conditioning!  I’ve been busy as ever, but I just had to find a minute to share one of my favorite new “go-to” recipes with you.
One of my favorite bloggers is Ally over at Ally’s Kitchen.  I love her creative takes on old favorites.

I was perusing her Facebook page a while back, and came across her recipe for Lemon Mint Cake Pie.  I love lemon, and mint, so I knew I had to try it.  I needed something to serve some volunteers at my office one morning, so I decided to make it into mini-muffins rather than the larger pie pan cake in Ally’s original recipe.  The final product was very light and flavorful, and I’ve made it quite a few times since.  It gets rave reviews every time I serve it!  I just love the little bite-sized bursts of flavor.  It’s impossible to eat just one!

This is DEFINITELY one you’ll want to try my friends.  Take my word for it!  It’s perfect for brunch or tea time snacking.  My adapted recipe is below, but please go by and check out Ally’s version too!

Mini Lemon Mint Cakes 
Yield:  24 mini muffin cakes
INGREDIENTS

Batter: 
8 Tbsp. salted butter, softened to room temperature
3/4 cup Whey Low Granulated (or regular granulated sugar) 
1-1/2 lemons, juice & zest, divided (for use in glaze & garnish as well) 
2 eggs
2 Tbsp. fresh mint, finely chopped (I've played around with several varieties, and haven't found one I didn't like yet!  Just use your favorite or whatever type you have on hand.) 
1-1/4 cups flour, all purpose
1 tsp. sodium free baking powder 

Lemon Glaze: 
1/3 cup Whey Low Powder (or powdered sugar), sifted
2 Tbsp. lemon juice 
1/2 tsp. lemon zest 

Garnish: 
turbinado sugar (optional)
sifted Whey Low Powder (or powdered sugar) 
fresh Lemon Zest (optional)
finely chopped mint (optional)


DIRECTIONS 
Preheat oven to 325°F.

Combine butter and Whey Low Granulated (sugar) in a large mixing bowl, and mix until light and fluffy.

Reserve two tablespoons of lemon juice and about 1-1/2 teaspoons of lemon zest for the glaze & garnish.  Add the remaining lemon juice and zest to the bowl.  Blend until incorporated throughout.

Add eggs, one at a time, mixing well after each addition.

Remove from mixer and stir in mint with a rubber spatula.

Whisk flour & baking powder together in a small mixing bowl.  Stir into batter about 1/4 cup at a time.  Blending well after each addition.  The batter will be thick.

Fill mini muffin cups (sprayed with cooking spray) to the top.  (My small cookie scoop works perfectly for this!)
NOTE:  If you decide to go with Version Two...see below BEFORE you put them in the oven! 

Bake in a preheated 325° oven for 12 to 15 minutes.  (I like to cook them until they are just starting to brown on the edges.)  Remove from pan to a cooling rack.

While the cake is baking, make the glaze.  Whisk together the Whey Low Powder (powdered sugar), lemon juice and lemon zest in a small bowl (or 2-cup measuring cup), until all lumps are dissolved. 

I've made this quite a few times now, so I've played around with the recipe a bit.  I think I like the extra lemony goodness absorbed in Version One (below) the best, but both variations are scrumptious! 

Version One: 
Brush glaze liberally over hot muffins.  (You want the muffins to absorb as much as possible.) 

Once muffins have cooled completely (waiting is SOOOOOO hard!), dust with Whey Low Powder (powdered sugar).  (I have a great Pampered Chef flour & sugar shaker that works perfectly for this, but a fine mesh strainer works well too.)  Top with additional lemon zest and the remaining fresh mint, and enjoy! 

Version Two (pictured): 
Sprinkle with turbinado sugar/lemon zest before baking.
Allow the muffins to cool completely, and dust with Whey Low Powder (powdered sugar).  Drizzle with lemon glaze, and garnish with fresh mint.

I hope that this will become one of your favorite recipes, just like it has become mine.  Be sure and stop by Ally’s website or Facebook page, and tell her Faithy sent you!

Enjoy your summer my friends, and try to stay cool out there!
Blessings,

--Faithy