


Lemon cupcakes with cream frosting
(makes 12 cupcakes)
INGREDIENTS
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1 cup coconut flour
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1/2 cup almond flour
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1/2 tsp baking soda
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¼ cup gound flax
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1/2 cup pure honey
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1/4 cup butter, melted (or coconut oil)
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3 large eggs
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3 tbsp fresh-squeezed lemon juice (about 1 large lemon)
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1 tbsp plus 1 tsp lemon zest
Frosting:
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½ cup butter
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6 tsp lemon juice
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1 cup honey
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1 tsp vanilla
METHOD
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Preheat oven to 150 degrees Celsius.
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Prepare a cupcake tin with cupcake cups
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Grate the lemon first, then juice it and set aside.
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In a small bowl, combine coconut and almond flour and baking soda
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In a large bowl or I use a blender beat together the honey and melted butter, then add in eggs, lemon juice and zest until well combined.
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Mix wet and dry ingredients together until batter is smooth and fluffy.
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Spoon the mix into the cupcake dish
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Bake approximately 15 minutes, until a toothpick inserted comes out clean.
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Allow cupcakes to cool completely and you can make the frosting while waiting
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Beat together the frosting ingredients and top the cupcakes either with a spoon or a piping tube when they are cooled and enjoy!
