Lemon & Lime


Preheat oven to 160 degrees Celsius Line cupcake pan with paper cupcake wrappers Recipe yields six cupcakes Ingredients can be exactly doubled for twelve cupcakes

{cake} 3/4 cup gluten free flour with xanthan gum 1/2 tbsp baking powder 1/8 tsp baking soda 1/8 tsp salt 1/4 tsp vanilla powder/extract 50ml coconut oil 60ml apple sauce 100ml agave nectar 100ml warm water juice of half a lemon juice of one lime zest of one lemon zest of one lime

{topping} 1/2 cup coconut cream 1/8 cup agave nectar juice of half a lemon or to taste extra zest to decorate

Sift dry ingredients together

Add coconut oil, agave and apple sauce

Add lemon & lime juice to hot water. Stir into batter.

Stir zest into batter

Pour batter into lined cupcake pan. Bake for 20 minutes.

{topping} Combine coconut cream, agave nectar and lemon juice Refrigerate until needed Once cupcakes have cooled completely, spoon topping onto cupcakes Decorate with extra zest

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