Gorgeous sweet and succulent lemon drizzle cupcakes with a tangy addition of green tea infused into the mix, yum! Add a glaze of lemon on top making these a cakes a wonderful recipe.
Equipment
- Oven
- Cupcake Tray
- Cupcake Cases
- Food Processor
- Toothpick/Skewer
- Mixing Bowl
- Wire Rack
Ingredients
- Pinch of Salt
- 1 Tsp Baking Powder
- 1/3 Tsp Bicarbonate of Soda
- Juice of Half a Lemon
For the lemon glaze
For the icing
- 4 Tbsp Coconut Cream
Optional garnish
- Lemon Zest
- Edible Flowers
Method
- Preheat your oven to 180c and line a cupcake tray with paper cases.
- In a food processor, cream together the coconut oil and sugar until well mixed.
- Once you’ve mixed your water and flaxseed, you want to allow this to sit or 10 minutes and thicken slightly. Then add this into the food processor and blend with the sugar and oil mixture.
- Now you can add in all of the dry ingredients and continue to blend everything together. Gradually, pour in each spoonful of the green tea and mix until you’re left with a nice smooth batter.
- Distribute the cupcake batter into each of the cases and bake them in the oven for 15-20 minutes or until a cake tester/toothpick will come out clean when pierced into the cake.
- Whilst the cakes are cooking, you can make the coconut whipped icing. In a bowl, mix together your coconut cream, maple syrup and vanilla powder and pop this into the freezer for around 30 minutes to thicken.
- Transfer these onto a write wrack and make sure that you allow them to cool completely before decorating.
- To make the lemon drizzle glaze, squeeze the juice from half a fresh lemon and mix this with the maple syrup.
- Pierce a hole in the top of each of the cakes and pour the lemon sauce over each of them. Top each of your cakes with a generous portion of the coconut frosting.
- Garnish with some lemon zest, desiccated coconut and edible flowers.
- Share & enjoy!
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