Usually November gives us plenty of cold, dark, foggy and rainy days, often we even get the first snow here in Switzerland. This year however, we feel like living in California. Days are sunny and warm - with temperatures reaching the mid sixties. Not at all what we would ever expect for this time of the year. November is truly spoiling us. Of course we soak it all in as much as we can. Candles, teamugs and blankets still stored deeply in the cabinets, the fireplace neglected. Instead we head out whenever we can. There have been a couple of very spontaneous picnics these days. And whenever I am not prepared, yet still want something sweet and delicious to take, I come back to these supereasy and yummy lemon pine nuts cupcakes. Put together in 5 minutes, and after just 15-20 minutes in the oven, you're ready to head out for the picnic.
I hope your November is as lovely as ours.
Ingredients (makes 12 cupcakes)
100g (1/3 cup) butter, melted
2 eggs (free-range if possible)
80g (a little more than 1/3 cup) sugar (I use natural cane sugar)
1 teaspoon vanilla essence
1 teaspoon baking powder
100g (a little less than 1 cup) flour (I use half all-purpose and half whole grain)
6 tablespoons milk (I use regular, but you could also use any plant-based milk)
1 organic lemon
about 50g (1/2 cup pine nuts)
powdered sugar for dusting
Preheat oven to 180°C/350°F.
In a large bowl beat eggs and sugar until light and fluffy (approx. 3-4 minutes).
Add vanilla, flour, baking powder, milk, and zest of the lemon, plus juice of half the lemon (reserve the other half for something else).
Mix well, then fill into a muffin pan. Sprinkle pine nuts on top and bake for 15-20 minutes (check after 15 minutes, they should be golden brown, but not dark, if still very light or toothpick comes out with batter sticking to it, add a few minutes).
Remove from oven and let cool. Dust with powdered sugar before serving.