Flannerys
lucuma-cupcakes

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.

 

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