Almond lemon cupcakes

I wanted to make some cupcakes, and felt like repeating the lime polenta cake I'd made before, but, I had lemons, instead of limes. And then I thought about using almond flour, because I like almonds. So basically, other than it having cornmeal and being citrus-y, its not a repeat at all. It was delicious though, and very lemony. The syrup helped keep things moist, so that the cupcakes are still good, three days later.

Almond lemon cupcakes
Made 36 mini cupcakes

3/4C flour
1/4C cornmeal - the coarser the better
1/2C almond flour - I took toasted almonds and ground them up
3 eggs
1/2C oil
1/2C yogurt
3/4C sugar
zest of 1 lemon
1/2tsp salt
2tsp baking powder

Syrup:
~1/2C powdered sugar
2 splashes triple sec
Juice of a lemon

Frosting:
~2C powdered sugar
Lemon juice, as needed

Preheat the oven to 350F. Mix together the yogurt, oil, eggs, lemon zest, sugar, and salt. In a separate bowl, mix the flour, cornmeal, almonds, and baking powder. Add the dry stuff to the wet, and stir just until its combined. Grease three mini muffin tins (or work in batches), fill each one almost to the top, and bake for 15min, until the top bounces back. Don't overbake these little guys, or they'll be dry, although the syrup helps

When they're done baking, pull them out, put them on a cooling rack, and poke the top of each one with a fork a couple times (poke all the way down), then dunk the top of the cupcake into a bowl holding the lemon-y glaze-y syrup. It should be a fairly thin syrup, but you want to dunk the top of each one well - get that syrup into the cake.

Let them cool completely now, and when they're cool, use the same dunk-the-top method with the glaze. To make the glaze, put a whole bunch of powdered sugar in a bowl, and add some lemon juice, then whisk. You want the glaze to drizzle off the end of the whisk, but drizzle slowly, so that is actually far less liquid than you'd think necessary. Luckily, its hard to mess it up, add more sugar or more liquid as needed.

Once you've dunked the top of each one, press on whatever garnish you'd like - the glaze will dry hard, and hold anything on the top.

Then don't eat them all at once, or you'll get a tummyache.