Peach Lime Cupcakes

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Cupcakes:

1 cup almond flour

1/2 cup cake flour

1 1/2 cups powdered/icing sugar

6 egg whites

175g butter, melted

1 teaspoon pure almond essence

1/2 cup peach preserve, room temperature

1 tablespoon lime zest

1 tablespoon fresh lime juice

1 teaspoon salt

Preheat oven to 350 F.

Sift flour and powdered sugar into a large mixing bowl. Stir to combine. Mix in almond flour and lime zest, make a well in the center of the bowl.

Beat egg whites until soft peaks starts to form. Add almond essence and lime juice. Pour into the well with the melted butter and preserve. Fold gently together to combine (don't over mix!).

Pour into a lined 12 cup muffin pan (about 3/4 full) or small ramekins.

Bake for 20-30 minutes or until baked and golden brown. Remove from the oven. Let it cool completely before frosting

Frosting:

2 cup heavy whipping cream

2 tablespoons powdered sugar

2 teaspoons lime juice

In a large bowl, whip cream until stiff peaks are just about to form. Beat in lime juice and powdered sugar until peaks form. Make sure not to over-beat or cream will become lumpy and butter-like.

Pipe frosting on top of the cupcakes and drizzle with peach preserves (refer to picture).

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