Apples, Cherries, Lime and Honey Cupcakes

Quick and easy to assemble and prepare, the following tasty cupcakes will fill your kitchen with wonderful fragrance of honey and lime.
The fresh apples, cherries and lime, complement each other in the best way: the apples provide subtle sweetness and crispy texture, the cherries add their softer texture and bright color, and the lime adds a nice level of acidity and lots of citrus aroma. The addition of orange blossom honey, both in the batter and in the icing, adds another layer of sweetness and aroma.
Using oil, instead of butter, makes the cupcakes extra light in texture, and keeps them dairy-free, which makes them suitable for anyone with lactose intolerance.
The cupcakes are perfect for serving on a weekend brunch, or as a tasty snack anytime of the day. Try them and enjoy.

Makes: 16
Prep time: 20 minutes
Baking time: 30 minutes

Ingredients:
For the cupcakes:
2 medium crisp apples
½ cup roughly chopped pitted red cherries
1 Tbs lime zest
2 XL eggs
¾ cup sugar
¼ cup orange blossom honey
1/3 cup oil
¾ cup white wine
¼ cup fresh lime juice
1¾ cups flour
1 Tbs baking powder
¼ tsp salt
1 tsp vanilla paste
For the honey-lime icing:
¾ cup powdered sugar
¼ cup orange blossom honey
1 tsp lime juice
2 tsp lime zest

1. Preheat the oven to 355F (180C). Line two muffins pans with 16 paper baking cups.
2. Peel, core and cut the apples into small cubes. Mix with the cherries and lime zest.
3. In a large bowl, whisk the eggs with the sugar and honey. Add the oil, wine and lime juice, and whisk again. Add the flour, baking powder, salt and vanilla paste, and whisk to a smooth batter. Add the apples, cherries and lime zest, and mix with a spatula, to combine. Divide the batter between the baking cups.

4. Bake for 30 minutes, until the tops are golden-brown, and a toothpick inserted into the center comes out clean. Transfer to a rack, to cool to room temperature.

5. The icing: in a small bowl, mix the powdered sugar, honey, lime juice and zest. Pour over the cupcakes and let set before serving.

Roasted Chicken Legs with Sage, Lemon and Potatoes

As I was considering flavorings for another dish of chicken legs, I noticed a beautiful fresh bundle of sage, and the quest was over. Continue reading

Beets and Beet Greens Fritters

Whenever I find fresh beets with their greens, I immediately grab a bunch. Most often, I use the beets and the greens in separate recipes, but this time, however, I decided to use both in the same dish, and came up with the fritters you see here. Continue reading

Ginger-Lemon Summer Fruit Cake with Fruit Compote

Fruit cakes are high up on my favorite cakes list, and with summer fruits in abundance, it is only natural to bake them even more often.
This time, I used a combination of black plums, apricots and peaches, which I paired with freshly grated ginger, lemon juice, lemon zest and hard apple cider – to enhance the fruits’ flavors and aroma. Continue reading

Pan Fried Gulf Shrimps with Tomatoes, Anchovies and Capers Sauce

Hot summer days mean quick to prepare light dishes, and the one I have here is a good example of that. The sauce can be cooked in less than 15 minutes, the shrimps cook quickly, and a tasty dish is served in no time. Continue reading

Yogurt and Berries Cake

Happy belated 4th of July to all!

The following cake is yet another version of my “Yogurt Squares” (click HERE for the recipe), for which I’ve also posted quite a few versions in THIS post. Continue reading

Puffed Rice Squares with Tahini and Honey

Puffed rice treats are popular as a quick snack, known mostly in its commercial version, which is overly sweet and far from healthy.
While the treats are quick and easy to make at home, unfortunately, too many of the homemade versions list ingredients such as sugar coated puffed rice, artificially flavored commercial marshmallows, corn syrup and other similar additions, that make them just as bad as the store-bought ones. Continue reading

Sweet and Spicy Chicken wings and Smashed Potatoes

Crispy, sweet and spicy, the following chicken wings and smashed potatoes are just perfect for a summer lunch. Continue reading

White Beans, Tuna and Pasta Salad

The tasty pairing of tuna and beans in a salad is known in the Italian kitchen, and it is one of my favorites. As I’m also a fan of tuna-pasta salad, I’ve decided to combine both, as you can see in the following version. Continue reading

Stewed Rhubarb Two Ways

Rhubarb season is at its peak, and, as I’m very fond of its unique texture and tangy flavor, I ended up buying quite a few stems lately.
After making my favorite upside-down cake with it (click HERE for recipe), I opted for lighter ways of preparing the stems. Continue reading

Spelt, Yogurt and Olive Oil Burekitas and Roulade, with Mushrooms and Goat Cheese Filling

The following recipe is a free-style version of the Sephardic Burekitas, (small hand pies), which I’ve previously posted here (check THIS and THIS posts). Continue reading