13 Dec Lemon & Lime Drizzle Cupcakes
Sweets & Puddings
Lemon & Lime Drizzle Cupcakes
These Lemon & Lime Drizzle cupcakes are perfect with a cup of tea on a gloomy day, with no fuss & no baking skills required. A great way to use up any citrus fruits that need some love and feel free to use whatever you have; oranges would be really lovely too.
They also work really well on the go or for a packed lunch so make a big batch all for you or share with friends and loved ones.
- Preheat the oven to fan 160C/180C/gas 4 and line a 12-hole muffin tin with paper cases. Melt the coconut oil in a small saucepan, then remove from the heat and leave it to cool for a few minutes so it doesn’t scramble the eggs.
- Meanwhile, combine the ground almonds and bicarbonate of soda in a large bowl. Add the citrus juice and zest, maple syrup, vanilla extract and melted coconut oil and mix together well. Make a hole in the centre, crack in the eggs and whisk together, then pour in the milk and stir everything together.
- Use a tablespoon to divide the batter among the muffin cases so that each one is three-quarters full. Use the back of the spoon to smooth the tops and then bake in the oven for about 16-18 minutes until just golden (depends on the size of the cupcakes).
- Meanwhile, using the same small saucepan, gently heat the glaze ingredients together for 30 seconds. Remove from the heat and leave to stand, then taste and add more citrus juice if you think it needs it.
- When the muffins are out of the oven, leave them in the tin & use a skewer to prick holes in each cupcake. Pour over the glaze as they cool.
4 tbsp coconut oil
250g ground almonds
½ tsp bicarbonate of soda
juice and grated zest of 1 lemon and 1 lime (see tip)
5 tbsp maple syrup
2 tsp vanilla extract
3 medium eggs
50ml any milk
For the glaze:
1 tbsp coconut oil
1 tbsp maple syrup
juice and zest of 1 – 2 lemons & 1 lime