Spelt Lemon Cupcakes
aka. GAME OF THRONES CUPCAKES
There's a bit of a long story behind these cupcakes...
So each season of Game of Thrones, a group of us meet up and watch each episode together. I try to go balls out for the season premier because it usually coincides with my friend Rochelle's birthday.
Last year I made a crazy black forest cake with white icing to represent the wall, and on top I added chocolate flames, a huge dragon's egg, and little flags for the nine great houses.
The flames were fun to make. Just a few smears of melted red, orange, and yellow moulding chocolates onto a piece of parchment paper.
My "Ned Stark's head on a spike" cake pops had failed. They were supposed to look like THIS... But instead they looked like this:
...the cake had enough going on already, so it really didn't matter.
This cake really should have been amazing BUT I made the mistake of trying to transport this massive cake on my lap in a car through the bumpiest streets of Hamilton. The cake barely made it. The top layer slid sideways and there was a LOT of touch ups that needed to be done.
It's ok, we ate it, it was still tasty, and I learned my lesson.
You can kind of see how the top layer is sliding and the icing is everywhere. The saddest part is I didn't even get a decent picture of the thing.
This year I scaled back my hopes and dreams in a big way. I'm making lemon cupcakes. Why?
Because lemon is awesome.
Spelt Lemon Cupcake recipe:
- 1 1/2 cups light spelt flour
- 1 cup milk
- 1 tbsp lemon juice
- zest from one lemon
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup vegetable oil
- 1/3 cup agave syrup (or honey/maple syrup)
- 1 large egg
- Preheat oven to 375
- In a mixing bowl, combine spelt flour, lemon juice, zest and milk.
- In a second bowl combine all other ingredients, mix well and add to the flour mixture. (I know this seems really counter-intutive to the usual add wet ingredients to dry ingredients, but it works)
- Line a muffin tray with 10 baking cups and fill with 1/4 cup of batter in each
- Bake for 12-15 minutes
- Let cool and top with your favourite icing (and sprinkles)