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. Because coconut oil hardens at cooler temperatures, these cupcakes have the best texture if enjoyed soon after baking. Alternatively, warming them slightly in the oven before eating will give you the same result.
Makes: 6 cupcakes
=R1=
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!
