2heaped teaspoons(2heaped teaspoons)baking powder(ensure gluten-free if necessary)
¼teaspoon(0.25teaspoon)bicarbonate of soda (baking soda)
For the frosting**:
400g(14oz)tin of full-fat coconut milk***
2tablespoons(2tablespoons)maple syrup (or sub any other sweetener)
For the cupcakes:
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
Once melted, add the milk to the same bowl along with the lemon juice, lemon zest, maple syrup, vanilla and ground almonds
Sift in the flour, baking powder and bicarbonate of soda
Mix well, adding a tiny splash more milk if it’s looking too dry
Transfer mixture between 12 cupcake cases in a cupcake tin
Bake in oven for around 15 minutes until risen and an inserted skewer comes out clean
Once out the oven, transfer cupcakes onto a wire rack to cool completely before applying the frosting
For the frosting:
You’ll need to keep your tin of coconut milk in the fridge overnight for the rich creamy bit to separate from the watery bit at the bottom. Make sure it is full-fat coconut milk, otherwise this separation won’t happen and you won’t be able to make this cream!
Open the tin upside down – the coconut cream will be at the bottom and you can just pour off the watery liquid (save this for adding to soups or smoothies)
Place the thick, creamy part into a bowl
Add the maple syrup, lemon juice and vanilla extract
Use an electric whisk (or a manual one and a lot of elbow grease) to whip up the coconut cream until light and fluffy
To frost and decorate the cupcakes:
Once the cupcakes have cooled completely, use a knife, spatula or piping bag to apply an even amount of frosting to each of the cupcakes
Decorate with triangular lemon slices, if desired
Best when fresh, but keeps well covered in the fridge for up to a few days
*You can alternatively use almond flour**This frosting recipe yields a medium-sized amount of frosting per cupcake. However, if you do want to apply a generous amount of frosting (like in my photos), I’d recommend doubling the amount of frosting.***You can alternatively use 200g (7oz) thick coconut yogurt
Tips for baking with lemons
For optimum lemon flavour, I would recommend using fresh lemons (not ones that you've had sitting in your fruit bowl for weeks!) and organic ones if possible.
You have to be careful when baking with lemon juice as the acidity and lemon flavour can really vary depending on the lemons you use.
I would recommend tasting the lemon juice you're using and adjusting the amount of lemon juice you use accordingly.
For the lemon zest, make sure you use unwaxed lemons.