Mezze & Dolce

Light Mediterranean Meals Paired with Ample Dessert

Dolce: Lemon Thyme Cupcakes with Whipped Cream

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You might remember that I wrote a post about Ciambella some fluffy, creamy Italian donuts I found at a local Oakland eatery. It’s been a while since I had these DIVINE little pastries. Soon after I wrote the post, the pastry chef flew off to Italy with his recipe in tow, leaving us to fend for ourselves against sweet tooth cravings. The first time I saw one of the donuts, I couldn’t believe their shape. They layered the cream in the middle of two sides, kind of like a bagel. I mean, you can do that??? So when I stumbled upon this recipe from Baked Bree, I instantly wanted to break the rules, too. Cupcake sandwiches? YES.

I have a sweet spot for desserts that combine strong citrus and herbaceous notes, so I upped the amount of lemon zest just a bit. The cupcakes are easier than they look. Really. You can make the whipped cream in minutes, and the batter is simple and quick. Just make sure to use the special little thyme pruning technique below. It works!

And if you’re a fan of the lemon-herb combo, too, check out my favorite basil lemon cake, as well as Saint & Olive’s honey lemon thyme biscotti–jaime

P.S. The sandwich shape makes the cupcakes really transportable, so they’re a great treat to bring for friends, family, or co-workers.

Ingredients

~Cupcakes~

1 1/2 cups flour

2/3 cup almond meal

2 teaspoons baking powder

1/2 teaspoon salt

1 cup sugar

3 eggs

1 tablespoon Meyer lemon zest

1/4 cup whole milk

3/4 cup olive oil

2 teaspoons fresh thyme leaves (look below the recipe for a tip on how to do this easily!)

~Whipped Honey Cream~

1 cup whipping cream

1 tablespoon Meyer lemon juice

1/4 cup honey

1 teaspoon vanilla

Directions

~Cupcakes~

1. Preheat oven to 350. Line 12-muffin pan with paper liners or grease lightly with cooking spray.

2. Mix together dry ingredients, including thyme, in a bowl.

3. In a separate, larger bowl, combine sugar, eggs, and lemon zest. Use hand mixer to beat the wet ingredients for 1 minute. Add the milk and olive oil.

4. Add the dry ingredients to the egg mixture slowly, about a ¼ at a time, and combine thoroughly.

5. Pour the batter into the muffin pan.

6. Bake for 18 minutes, then check to see if it needs more time. (I did 22 minutes, and it was probably just a minute too long)

~Cream~

1. Pour whipping cream in a small bowl and mix until it starts to thicken (somewhere between 30 seconds and a minute).

2. Add the rest of the ingredients and continue mixing until it’s whipped cream consistency (you’ll know – just trust your judgment. It doesn’t take long!)

3. When the cupcakes are cooled, slather on the cream in between, on top, or wherever your heart desires!

lemon-thyme-cupcake-2

Thyme pruning can be easy!  Just hold the sprig so the leaves are reaching up and run your fingers down the sprig.
The leaves will come off as you cross them with your fingers.  

Lemon-thyme-cupcake-3

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3 comments on “Dolce: Lemon Thyme Cupcakes with Whipped Cream

  1. rachelahorta
    March 12, 2013

    Yum!

  2. Pingback: Inspiring Ingredient: Lemon | Mezze & Dolce

  3. Pingback: Our Favorite Recipes from 2013 | Mezze & Dolce

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This entry was posted on March 12, 2013 by in Cupcakes, Dolce and tagged , .

About Jacque & Jaime

Jaime and Jacque are two gals who discovered a mutual passion for Mediterranean flavors and ingredients and never turned back. They started Mezze & Dolce to share this love, their recipes, and their inspirations with the world. Follow them at www.mezzeanddolce.com.

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