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all recipes
Dessert
Lemon cupcakes with coconut flour
Details
20 min
20 min
print
Ellen
(BerlinKitchen)
Ingredients
70 g
Rapunzel coconut oil cold pressed
80 g
Rapunzel Cristallino raw cane sugar
1 tsp
Rapunzel bourbon vanilla powder
6 eggs
1/2 tsp
Rapunzel sea salt with iodine
2 tbs fresh squeezed lemon juice
40 g
Rapunzel coconut flour
1 tsp baking powder
Lemon cream cheese frosting:
100 g butter, soft
230 g cream cheese
300 g
Rapunzel Cristallino raw cane sugar, ground in a coffee grinder
or powdered sugar
Zest of 1 lemon
Details
20 min
20 min
print
Ellen
(BerlinKitchen)
Lemon cupcakes with coconut flour
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.
Lemon cupcakes with coconut flour
Ingredients
70 g
Rapunzel coconut oil cold pressed
80 g
Rapunzel Cristallino raw cane sugar
1 tsp
Rapunzel bourbon vanilla powder
6 eggs
1/2 tsp
Rapunzel sea salt with iodine
2 tbs fresh squeezed lemon juice
40 g
Rapunzel coconut flour
1 tsp baking powder
Lemon cream cheese frosting:
100 g butter, soft
230 g cream cheese
300 g
Rapunzel Cristallino raw cane sugar, ground in a coffee grinder
or powdered sugar
Zest of 1 lemon
Details
20 min
20 min
print
Ellen
(BerlinKitchen)
Lemon cupcakes with coconut flour
Rapunzel Products
Coconut flour
Coconut oil virgin HAND IN HAND
Cristallino cane sugar HAND IN HAND
Bourbon vanilla powder HAND IN HAND
Sea salt with iodine
HAND IN HAND
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