These treats have a muffin like consistency, but since I’ve put frosting on top – I’m calling them cupcakes. They have dense crumb and aren’t overly sweet, so eating just one will satisfy the sweet tooth and keep you full. A note on baking these sweet little things – make sure to spoon the thick batter into a well greased muffin tin or use silicone baking cups. If you use paper liners, they will stick. Trust me on that one. I definitely suggest topping these treats with this sweetened orange lemon curd. The flavors go together perfectly. The honey and citrus lend a touch of sweetness and the cardamom helps enhance that sweetness. I’m already looking forward to eating these cupcakes again – I plan on making them this weekend to celebrate my mom’s birthday. Her birthday was actually last weekend but I was in Canada (see my one-ingredient sorbet blog post for details) so we’ll have a little belated celebration. I think she’s going to love these mini cakes!
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