As promised last week here is the 2nd recipe instalment from my office bake sale contributions!
This recipe is more or less the same as my Bounty Cupcakes but instead of adding cocoa powder, have added a good dose of lemon juice and upped the coconut powder – I was aiming for a sort of lemon drizzle cake vibe. Rather unfortunately as I’d had the oven on for a long time already when these went in the oven, the oven was too hot and I burnt them ;(. Should have checked on them before the 15 minutes was up! If you’re going to recreate this then I advise watching religiously after 12 mins – cos quite frankly who wants to eat burnt cake. These definitely tasted better than they looked! – not so great when cake sale purchases are usually based solely on looks!
- 75g ground almonds
- 50g coconut powder (available from Asian food stores)
- 1 tsp gluten free baking powder
- juice and zest of 1/2 lemon
- 3 medium eggs (free range)
- 50g coconut oil
- 100mls sweet freedom (a natural sweetener – Sweet Freedom or you could use Raw Honey)
- 1/2 Tablespoon sweet freedom
- 1/2 Tablespoon lemon juice
- 1 Tablespoon coconut oil
- 2 Tablespoon arrowroot
- 1/2 Tablespoon water
- 3 Tablespoon desiccated coconut
- Lemon zest
- Pre-heat oven to 175 degrees Celsius.
- Sieve the dry ingredients together – almonds, coconut powder, baking powder and lemon zest.
- Meanwhile separate the eggs – whisk the whites until they form soft peaks, and in a separate bowl whisk the yolks with the melted coconut oil and sweet freedom.
- Stir the egg yolk mixture into the dry flours, add the lemon juice and then carefully fold in the egg whites.
- Spoon into cupcake cases and bake in the oven for 12-15 minutes.
- Cool on wire rack.
For the topping:
- Mix the sweet freedom, lemon juice and melted coconut oil in a bowl.
- Add the arrowroot and stir 1 tablespoon at a time, add the water if necessary.
- You should have a smooth paste.
- Dollop and spread a teaspoon onto each cupcake and sprinkle desiccated coconut and lemon zest on top.