Cupcakes, muffins, teacakes

My daughter once gave me a raspberry cupcake with icing that was mascarpone mixed with lemon curd and I so needed that recipe. She said it was in the book, “Sweet” by Ottolenghi and Goh. I put it on my wishlist for Christmas. And so I’ve now made them myself, and they are very very good, though for us old farts I’d probably halve the icing amount.

I was wondering out loud yesterday how best to pull together almond flour and blueberries in a cake. I’ve done it, but four cups of blueberries like my regular-flour cake left it a bit soggy at the bottom. Hey, I bet…yup they did, page 88. With lemon juice and zest and an excuse to stroll out to the Meyer tree. Four eggs, 2 cups almond flour, fruit, not too much sugar. Health food!

Well, yeah, and butter, but we’re pretending not to notice that. A half tablespoon apiece is okay, right?

And though the proportion of fruit was somewhat less, they too were worth the whole book and easy to make. I thought I would freeze some towards future breakfasts but they’re disappearing too fast.

Should you ever want a good desserts cookbook that is fantastic but doesn’t go way overboard on the sugar (so far, at least), I highly recommend that one.