Enjoy the classic flavours of lemon and poppy seed enhanced by the super power of turmeric powder. These succulent crumbly cupcakes work perfectly as a fresh and zesty citrus flavour boost. Enjoy any time of day!
Equipment
- Cupcake Tray
- Cupcake Cases
- Saucepan
- Wooden Spoon
- Blender or Food Processor
- Large Bowl
- Spoons
- Lemon Squeezer
- Piping Bag or Palette Knife
- Cooling Rack
Ingredients
For the cake
- 125ml Rice Malt Syrup
- 1 Tsp Bicarbonate of Soda
- 1/2 Tsp Baking Powder (GF)
- Juice of 2 Lemons
- Zest of 1 Lemon
- 1/4 Tsp Turmeric Powder
- 75g Oat Flour (GF)
- 75g Ground Almonds
- 1 Tbsp Poppy Seeds
- 60ml Cold Water
For the icing
- 1 Cup Soaked Cashews
- 250ml Coconut Cream
- Zest of 1 Lemon
- Juice of 1/2 a Lemon
Method
- NIGHT BEFORE BAKE (or 4 hours before): Place cashews in a small bowl, cover with cold water and leave to soak overnight or for at least 4 hours.
- BAKE DAY: Preheat oven to 180 degrees c.
- Next, place cupcake cases in the tray.
- Measure out the coconut oil and rice malt syrup into a saucepan and heat gently until the coconut oil has melted and stir together. Add lemon juice and zest (for cake) and stir well.
- Weigh our oats then use a blender to whizz them into a flour (unless it's already oat flour).
- Then, place ground almonds, oat flour, bicarbonate of soda, baking powder, turmeric and poppy seeds into a large bowl and stir together well.
- Next, pour the wet ingredients into the dry and add 60ml of water. Mix together until fully combined.
- Spoon the mixture evenly into the cases until they're 3/4's full.
- Place tray of cakes on middle shelf of the oven and bake for 20 minutes, check they're golden brown - if not a further 3-5 minutes might be needed.
- Remove from oven and leave to cool still in tray for 10 minutes.
- Place each of the cupcakes onto a cooling rack and leave until completely cool.
- Method for the icing: drain and rinse the soaked cashew nuts and place in blender, whizz until a smooth creamy mixture.
- Melt the coconut oil in a saucepan gently.
- Add the coconut cream, agave (or honey) and lemon juice into blender and whizz again, with melted coconut oil too.
- Do a taste check to see if it needs to be sweeter (add more agave) or requires more lemon (another squeeze) - whatever you prefer!
- Once the icing is a tasty creamy perfectly mixed consistancy either spread onto the top of cupcakes using a palette knife or using a piping bag - have some fun!
- Sprinkle with lemon zest and any left over poppy seeds.
- Share with family and friends - enjoy!
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