As the name implies, these Lemon Cookie Cupcakes are somewhere in the Venn diagram of a Cookie and a Cupcake. Not that that makes them any less delicious! These guilt free treats (well, provided they are occasional treat, that is!) are delightfully light and lemony, and the coconut ‘icing’ makes them feel just a little indulgent. Enjoy!
Lemon Cookie Cupcake Ingredients:
- 1 ½ cups ground almonds
- 2 tbsps coconut flour
- Zest of 2 large lemons
- ¼ tsp baking soda
- 2 tbsps coconut oil
- 3 tbsps maple syrup
- ½ vanilla pod
For the icing:
- 1 can of chilled coconut milk
- Zest of 1 large lemon
- ½ vanilla pod
Lemon Cookie Cupcake How To:
For the Cupcakes:
Preheat oven to 180C / 350 F / Gas Mark 4
To make the cupcakes, combine the ground almonds, coconut flour, lemon zest and baking soda in a large bowl. Whisk together the coconut oil, maple syrup and vanilla to form a thick oil, and then gradually stir in to the dry ingredients.
Tightly press the cookie dough into 12 muffin cups, about an inch and a half high as the mixture will rise.
Bake in the oven for 10 – 12 minutes until golden brown.
For the cream icing:
Remove the can of coconut milk from the fridge. Drain off any excess liquid by pressing the lid firmly down into the can and tipping upside down (over the sink that is!)
Pour the remaining ‘more solid’ coconut cream into a large bowl, and add the lemon zest and vanilla. Whisk for 3 – 4 minutes, until soft and fluffy.
When the cupcakes are fully cooled, spoon 1 tbsp of the icing on to each cupcake. Leave in the fridge to set for about an hour. Sprinkle with toasted coconut, or grated lemon rind if you like, before serving.
The hardest part of this recipe for me was waiting for the cupcakes to cool! They just smelt so good, I may have eaten one straight from the oven. And yes, I did burn my mouth. Good things come to those who wait, don’t forget that folks!