Friday, 19 May 2023

LEMON MINT ANGEL CAKES: VEGAN, indulgence, butter-free, fresh fruit; wallet friendly

Sensational lemon mini-cakes perfect for a (long awaited) spring...
Think they look boring?  Just take a bite and prepare to be blown away!


These gorgeous little mini-angel food cakes are inspired by the beautiful Italian-American chef Giada De Laurentis.

The ingredients for her Lemon Mint Cake are hers; the presentation and a few alterations are 67goingon50's.

67 needed small hand-held treats for political volunteers canvassing in hilly Hampstead.  

But the Blogger was wary of turning a delicate cake into cupcakes.  There was no need to worry.  The results were great:  the interioir was as tender and fluffy as could be expected (in fact, to die for!) with a top unexpectedly deliciously crackly.  

Think they look a bit boring?  Take a bite.

The lemon mint flavours are strong and punchy; 67's glaze - applied with a brush as soon as the cakes come out of the oven - penetrates the interior exquisitely.

The recipe is easy to follow but has a few steps.  A bright tweenager could make them, or act as sous chef. 

Trust 67; the recipe is more than worth it.

And they are not going to cost the earth, in money or fuel.

Cost: £2.75 (5/23)
Makes: 24 mini-cakes; 12 normal cupcakes

Ingreds:

Three eggs whites (yolks will be used later) 
1/2 cup sugar

1/4 cup vegetable oil
(further) 1/2 cup sugar
1/8 teaspoon salt

3 egg yolks

Eight medium mint leaves, veins removed & finely chopped
2 tablespoons lemon juice
1 tablespoon lemon zest

One cup sifted all-purpose flour 

Glaze:
1 tbsp lemon juice
1/2-3/4 cup icing sugar


Equipment:
2x12 hole mini muffin/cupcake moulds or tins, holes 3/4 inch/2cm deep (67 used silicone moulds)
small cupcake liners






Method:

  1. Line muffin tins with paper liners, pressing down into the cavity so they stand up like soldiers  
  2. Using electric beaters, in a large bowl beat whites to soft peak; gradually add 1/2 cup sugar; beating till stiff peaks form; set aside
  3. Using same beaters, in another large bowl, beat veg oil, half cup sugar & salt
  4. Pre-heat oven to 180c/350f
  5. Add yolks one at a time, beating after each addition
  6. Add mint, lemon juice and lemon zest, mix
  7. Add flour in quarters; beat until just combined; the batter will be  very thick   
  8. Slowly beat 1/2 cup of egg whites into oil mixture
  9. Fold in remaining egg whites, a third of the time (see Tips)
  10. Use a 4cm/1.5inch hinged scoop to fill cups 2/3 full
  11. Bake 20 mins, swapping pans from the top to bottom and back to front half-way through
  12. Make the glaze: pour lemon juice into a med bowl; add 1/2 cup icing sugar; add more little by little until it reaches a flowing but not too drippy consistency 
  13. The cakes are done when golden brown or until a toothpick inserted in middle comes out clean
  14. When the cakes come out of the oven, rest trays on a cooling rack; stab each cupcake with a cocktail stick 3-4 times; lightly brush with glaze; leave to cool

Comments:
  • 'Magnificent explosion of flavour.  I would never have put lemon and mint together but it works. The cakes would take off if you were to sell them.' Political Agent 
  • 'Wow!  Nothing more to say about these. (but I might have eaten 3 or 4 in a row if I didn't already have a toothache).' Retired writer


Tips:
  • If using normal cupcake tins, add maybe 10 mins to  cooking time but use the toothpick test before the end 
  • Be sure to use paper liners; the cake batter needs something to cling to in order to rise to its best height
  • Sifting the flour makes a much lighter texture
  • Folding in egg whites:  using a rubber spatula, cut down the middle of the bowl, scrape it up the left hand side and lift the batter over; turn the bowl a little to the right; repeat, trying to keep all the air in, until all the white is gone





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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission

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