The concept for these comes from Bon Appetit magazine. I think I’m finally making a bit of peace with them after Conde Nast cancelled La Cucina Italiana magazine – my most-favorite cooking magazine ever. My subscription to La Cucina Italiana converted to Bon Appetit when they ceased publication – and I was not a happy camper.
But that was then and this is now. They don’t seem to take themselves as seriously as they once did and there’s a levity to the magazine, lately, that’s actually kind of refreshing.
And speaking of refreshing… here is some great lemon flavor!
Lemon Almond Semolina Cupcakes
adapted from Bon Appetit
Cupcakes
- 1½ cups almond meal
- ½ cup semolina flour
- ¾ teaspoon baking powder
- ½ teaspoon kosher salt
- ¾ cup unsalted butter, room temperature
- 1 cup plus 2 tablespoons sugar
- 1 teaspoon finely grated lemon zest
- 3 large eggs
- 2 tablespoons fresh lemon juice
Syrup
- 1 teaspoon finely grated lemon zest
- 6 tablespoons fresh lemon juice
- ⅓ cup sugar
Preparation
Preheat oven to 350°F 180°C. Line a 12-cup muffin pan with paper liners. Whisk dry ingredients together.
Beat butter, sugar, and lemon zest until very light and fluffy – at least 5 minutes. Gradually add eggs and beat another minute. Add lemon juice and dry ingredients and beat about 1 minute more.Divide batter among muffin cups and bake about 25-35 minutes or until tester comes out clean.
Syrup
While cakes are baking, make the syrup. Bring lemon zest, lemon juice, and sugar to a boil in a small saucepan. Reduce heat and simmer 3 minutes. As soon as cakes are done, brush syrup liberally over top. Cool completely.
These really did come out good.