27/03/2019
It’s finally starting to feel like spring here in Denver! 💐Partially because the high today is 70, also because of these light and delish nectarine cupcakes with I whipped up last weekend 🍑😇 even dusted off the ole frosting tips for the honey butter frosting on top 🍯
I used vanilla cupcake batter and added my own twist, filled them with a nectarine compote after they baked, and topped with honey butter frosting. It definitely felt like a science experiment to make but there’s no more in the fridge so I’ll take that as a good sign 😂
Oh and did I mention that they’re grain free, gluten free, and naturally sweetened 🤭
Cupcakes:
1 box simple mills vanilla cupcake mix
2 jumbo eggs (or 3 large)
1/3 cup coconut oil
1/3 cup almond milk (you can sub water)
1 T vanilla extract
1/2 T almond extract
1 organic nectarine, diced
Directions: prepare batter as directed on the back of the box, but fold in nectarines at the end just before baking!
Compote: combine 1 1/2-2 diced organic nectarines, 1 T honey, 1 T water, 1 t almond extract, and a pinch of salt in a small saucepan, bring to a simmer and let simmer on low for 10 minutes, or until desired consistency!
Frosting: using an electric mixer, whip 1 cup honey, 1 cup softened butter, 1 t vanilla extract, and 1 t almond extract on high heat for about 3-5 minutes, until light and fluffy
