Highlighting the flavours of two of Sangeetha’s favourite fruits in a delicious low sugar Vegan Cupcake!
Lemon & Raspberry Cupcakes
Time 25 mins | Makes 12 – 24
- 1 cup Almonds
- 1 1/4 cup Wholemeal Spelt Flour
- 2 tsp Baking Powder
- 1/4 tsp Bi-Carb Soda
- 1/2 cup melted Coconut Oil
- 3/4 cup Almond Milk
- 1/4 cup Maple Syrup
- 1 tsp Vanilla Extract
- 1 med Lemon (Juice and Zest)
- 1 cup roughly chopped Raspberries
First preheat the oven to 180°C.
Start by blending the Almonds till fine, then add in the Flour, Baking Powder and Bi-Carb Soda and blend till combined. Next add in the remainder of the Ingredients except for the Raspberries and combine well. If the mixture is too dry add in some more Milk and if it’s too wet add in some more Flour. Lastly fold in the Raspberries.
Next put into 12 Large or 24 mini cupcake papers and bake for 15 mins.
Once cooked, leave to cool completely and ice with Cashew Buttercream flavoured with Lemon Zest and Juice.
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