Lemon & Lucuma Cupcakes
Light & fluffy cupcakes with delicious lemon frosting.
Ingredients
Cupcakes
- 1 3/4 cup Flannerys Own Organic Wholemeal Spelt Flour, sifted
- 1 1/2 tsp Flannerys Own Baking Powder
- 1/4 tsp Flannerys Own Himalayan Salt Fine
- 1/4 cup Flannerys Own Lucuma Powder
- 1/2 cup Flannerys Own Organic EV Coconut Oil
- 3 large organic free range eggs
- 1/4 cup Flannerys Own Organic Maple Syrup
- 2 tsp pure vanilla paste
- 1/2 cup milk of choice
- 1 lemons, zested & juiced
Frosting
- 2 lemons, zested & juiced
- 3 cups Flannerys Own Whole Raw Cashews, soaked overnight
- 1/4 cup Flannerys Own Organic Coconut Syrup
- 1/4 cup Flannerys Own Organic Maple Syrup
- 3 TBS canned coconut milk (refrigerate overnight & use the thick cream part at
- the top of the can)
- 2 TBS almond milk
- 2 TBS Flannerys Own Organic Apple Cider Vinegar
- 1 TBS Flannerys Own Organic EV Coconut Oil
- 1 TBS pure vanilla paste
Method
- Preheat oven to 180 degrees and line a muffin tray with cupcake cases.
- In a medium bowl combine the spelt flour, baking powder, salt and lucuma.
- In large bowl add the oil, eggs, maple syrup, vanilla and milk – stir until well combine.
- Add the dry ingredients to the wet ingredients and then add the lemon zest and juice to the mixture – stir until just combine.
- Distribute the mixture into the muffin tray and bake for 20 – 25 minutes or until golden.
- Transfer to a cooling rack and allow to cool.
For the icing, combine all ingredients in a blender and blend until extremely smooth. - Pour into a piping bag (or zip lock bag) and refrigerate for 1 hour.
- Remove from the oven & pipe icing on top of the cupcakes.
