Nut Free Lemon Cupcakes
3rd February 2021
Category
Classical & MKD Recipes
Fat: 161.25g Protein: 25.75g CHO: 10.68g Kcal: 1,597 RATIO: 4.43:1
CHO TOTAL :10.68g CHO PER CAKE: 1.78g
Notes
Mo’s tip: If you haven’t got Puresweet, SUKRIN ICING is good too!!
This recipe makes 6 cupcakes – if you divide the topping and decoration equally each one will have: 26.87g fat / 4.29g protein / 1.78g CHO
Ingredients
- 48g Ultra fine fiberflour – LONJEVITY FOODS
- 68g Butter
- 104g Eggs
- 60g Butter - UNSALTED
- 30g Cacao butter – SEVENHILLS ORGANICS
- 6g Chocolate – LINDT 90% DARK SUPREME
- 20g Coconut powder – TRS or EAST END
- 3g Lemon peel
- 10g Lemon juice - FRESH
- For the cakes you will also need 24g granular sweetener e.g. TRUVIA and 8g BARKAT baking powder
- For the topping you will need 60g of PURESWEET icing and some colouring of your choice (optional).
Instructions
- Start by making the decorations: melt the cacao butter and Lindt, then add a drop of liquid sweetener and flavouring of your choice – I used orange. Place in little moulds and leave to set in the fridge. These can be done weeks in advance if necessary. Pre heat oven to 180c / fan 150c / gas 5.
- To make the cupcake: Grate the lemon peel very finely then weigh it. Soften the butter and beat in the finely grated lemon zest and granulated sweetener. Add the sieved fibreflour, coconut powder and Barkat. Add the beaten egg and beat everything together. When well combined place in prepared cupcake moulds and bake for approximately 15 minutes.
- To make the topping: Beat the softened UNSALTED butter with the Puresweet, lemonjuice and colouring (if using). Beat until it is light and fluffy. Use to top the cake once cold. Place in pretty cupcake cases – I bought some with Easter egg designs from Amazon. To finish place the chocolate decoration on top.
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