Lemon Drop Cupcakes
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These lemon curd muffins are the perfect little zesty snack. As a bonus it's gluten-free and can be dairy free too!
Lemon Drop Cupcakes
Tessa
Rated 5.0 stars by 1 users
Category
Desserts & Treats
Author:
Tessa
Servings
12
These lemon curd muffins are the perfect little zesty snack. As a bonus it's gluten-free and can be dairy free too!
Ingredients
Lemon Curd
-
1 tbsp lemon zest
- 1/2 cup freshly squeezed lemon juice
- 4 tbsp honey (or adjust to taste)
- 3 eggs (room temperature)
- 4 tbsp coconut oil or butter (melted)
Cupcakes
-
4 eggs (room temperature)
- 1/4 cup coconut milk
- 1/4 coconut oil (melted)
- 1 tsp vanilla essence
- 1 tbsp lemon juice
- 1/3 cup Changing Habits Rapadura Sugar
- 2 cups blanched almond meal
- 1/3 cup tapioca flour
- 1 tsp baking soda
- pinch Changing Habits Seaweed Salt
Garnish
-
Extra lemon zest
Directions
Lemon Curd
- Zest the lemons and squeeze the lemon juice into a measuring cup/jug. Add the honey, stir well and set aside.
Whisk the eggs with an eggbeater or food processor. Transfer into a pot.
Heat the pot over a medium-low temperature. Add the coconut oil or butter to the egg mixture and whisk together.
Continue to whisk while very gradually adding the lemon juice and honey mixture.
Continue to whisk constantly until the mixture thickens (this may take around 10 minutes).
Remove the pot from the heat and strain the mixture through a sieve. Set aside to cool.
Cupcakes
- Preheat oven to 180 degrees Celsius.
Line a muffin tray with cupcake liners. This recipe makes 12 small cupcakes.
In large bowl, whisk the eggs, coconut milk, coconut oil, vanilla, lemon juice and sugar.
Slowly stir in the dry ingredients.
Assembly
- Add one tablespoon of the cupcake mixture into one of the cupcake liners. Add a spoon of the lemon curd and then another large spoon of the cupcake mixture. Finish with a teaspoon of lemon curd on top.
Repeat with the rest of the mixture.
Bake for 15 minutes.
Remove to cool and garnish with extra lemon zest.
