Lemonade Cupcakes Recipe
Lemonade Cupcakes Recipe
These cupcakes really do taste like lemonade! They have a lovely zing from the lemon and ginger, and highlight the use of coconut oil as a fat in baking.
Servings
6 cupcakes
Prep time
Cook time
Recipe
Ingredients
- 1¼ cups unbleached spelt flour
- 1 tsp baking powder
- 2 tsp ground ginger
- ¼ tsp fine sea salt
- ¼ cup melted coconut oil
- ½ cup maple syrup
- ½ cup plus 1 tbsp coconut milk (or milk of your choice)
- ½ tsp vanilla extract
- Zest 1 large lemon
- ½ tsp apple-cider vinegar
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- Rhubarb, berries & yoghurt, for topping
Method
- Preheat oven to 180°C.
- Place spelt flour, baking powder, ginger and sea salt in a bowl, whisking to combine.
- In a separate bowl, stir together coconut oil, maple syrup, milk, vanilla, lemon zest and apple cider vinegar.
- Add wet mix to dry and stir to combine, whisking out any lumps.
- Divide into muffin tin lined with patty pans and place in oven for 15–18 mins, or until slightly golden on top and skewer comes out clean.
- Top with stewed or fresh fruit and yoghurt, or enjoy as is.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
