all recipes   Dessert
 

Lemon cupcakes with coconut flour

Details


  • Preparation time: 20 minutes
  • Baking time: 20 minutes
  • lactose-free
  • gluten-free
  • Snack
by
Ellen Panescu

Method


Preheat oven to 175 °C.

Whisk coconut oil, sugar, vanilla powder, eggs, salt and lemon juice. In a separate bowl mix coconut flour and baking powder. Add flour mixture to wet ingredients and stir to combine well and no lumps are visible. Line a muffin pan with cupcake liners and fill each liner 3/4 full. Bake the cupcakes for 20 minutes.

For the Frosting use an electric mixer and beat together the butter and the cream cheese. Slowly add in the powdered sugar and lemon zest and mix until smooth, refrigerate until stiff. Remove the cupcakes from oven and let them cool completely. Ice the cupcakes with the cream cheese lemon frosting and top with fruits and lemon peel.

Ingredients


For 12 CupcakesLemon cream cheese frosting:

Rapunzel Products


314385 Coconut flour
1006055 Coconut oil virgin, HAND IN HAND
1102245 Cream cheese
1400325 Cristallino cane sugar, HAND IN HAND
1460370 Bourbon vanilla powder, HAND IN HAND
1200335 Sea salt with iodine
RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de
Seite druckenSeite schliessen
RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de