This recipe is grain-, gluten-, dairy-, nut- and refined sugar–free. Seriously, how often can you say that about desserts? These cupcakes are to die for. Don’t wait for high tea to celebrate your next cuppa, whip these up and indulge today – we are!
½ cup coconut flour
6 eggs, at room temperature
¼ cup coconut oil
½ cup rice malt syrup
2 tablespoons coconut milk
2 vanilla beans, seeds scraped
½ teaspoon bicarb soda
½ teaspoon apple cider vinegar
½ cup solid coconut oil (refrigerate if need be)
2 tablespoons rice malt syrup
2 tablespoons coconut milk
1 tablespoon coconut flour
1 tablespoon lemon juice
finely grated zest of 1 lemon,plus extra rind strips to serve
1. Preheat the oven to 180°C and line a 12 hole muffin pan with paper liners.
2. First combine the coconut flour and eggs and whisk with a handheld mixer on high speed for 3 minutes. Then add all the remaining cupcake ingredients and mix really well on high speed for another 2 minutes.
3. Pour the mixture into the lined muffin pan and bake for 20–25 minutes, until golden, crispy on top and cooked through. You can test if the centre is done by piercing one of the cupcakes with a skewer – if it comes out clean, they are done. Let them cool in the pan for 3 minutes before transferring to a wire rack to cool completely.
4. Now it’s time to get onto your lemon frosting. Combine all of the ingredients in a food processor and puree until smooth. Add a little more coconut flour or milk if it is too wet or dry. Spread over the cooled cupcakes just before serving and top with extra lemon rind strips.
Note: Make sure you keep your frosting in the fridge, as it will melt if kept at room temperature for too long.
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