Lemon Drizzle Cupcakes
for the cupcakes:
2 large lemons (to zest + make 1/2 cup juice)
1/4 cup (60ml) sunflower oil
1/2 courgette (zucchini) (100g)
3/4 cup (110g) coconut sugar
1/3 cup (50g) millet flour
1/3 cup (55g) buckwheat flour
1/4 cup (30g) ground almonds
1 tsp baking powder
1 tsp apple cider vinegar
for the drizzle:
2 tbsp xylitol
1 1/4 tsp freshly squeezed lemon juice
PREHEAT YOUR OVEN TO 180C / 356 F
1. Firstly, zest your lemons and add the zest into a large mixing bowl with the buckwheat flour, millet flour, ground almonds, coconut sugar and baking powder. Stir them together until well mixed.
2. Then, juice the lemon to make 1/2 cup of juice. Add the juice into a blender, followed by your courgette, cider vinegar and sunflower oil. Blend the mixture until smooth.
3. Pour the liquid mixture into your mixing bowl, and mix everything together until smooth using a hand whisk. Then, line a muffin tin with 6 large cupcake/muffin cases. Scoop the cake mixture 3/4 or so full into each case. Then, move the muffins into the oven, and cook for 30-40 minutes, or until golden and slightly firm/bouncy on top to touch. When the muffins have cooked, remove them from the oven and set aside to cool completely.
4. When the muffins have cooled, prepare the drizzle. Add the xylitol into a strong blender/NutriBullet and blend into a powdered sugar consistency. Then, remove it all from the blender and into a bowl. Add in the lemon juice, and stir together into a smooth icing. Lastly, spoon the icing on top of the cupcakes to finish and leave to set. Then, enjoy!