These yummy cupcakes are made with fresh produce from @panierdufermier.
(Makes 12 cupcakes)
2 cups unbleached flour (sifted)
1 cup vanilla Greek yogurt
2 free-range eggs
1/2 cup raw sugar
1/4 cup avocado oil
1/2 teaspoon baking soda
1/2 teaspoon salt
1 lemon (juice and zest)
Rosemary sprigs (optional garnish)
12 dark chocolate cups (optional)
1 lemon (juice)
1 cup icing sugar
Preheat the oven at 425F.
Line a muffin pan with silicone cups or paper cups.
In a large bowl, add all the dry ingredients except the sugar and set aside. Use a smaller bowl to mix the wet ingredients and whip in the sugar. Add the mixture to the dry ingredients and gently mix without over stirring. Bake at 425F for 5 minutes. Reduce the oven temperature to 350F and continue baking for 10 to 12 minutes. Let cool on a wire rack.
Meanwhile, whip the icing sugar with lemon juice. Place the cupcakes in the chocolate cups. Pour the icing on the cupcakes and garnish with a rosemary needle. Enjoy!