Ingredients
The following ingredients have 4 Servings
- 110 g butter (melted)
- 4 tbsp granulated sweetener of choice (or more to taste)
- 50 g coconut flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- 2 tbsp lemon zest
- 8 eggs - medium
- 120 g blueberries fresh or frozen
Instruction
- Mix the melted butter, sweetener, coconut flour, baking powder, vanilla, lemon juice and zest together.
- Add the eggs, one at a time, mixing between each addition.
- Taste the cupcake batter to ensure you have used enough sweetener and flavours to mask the subtle taste of coconut from the coconut flour.
- Divide the mixture between 12 cupcake cases.
- Press in a few fresh blueberries in the batter of each cupcake.
- Bake at 180C/350F for 15 minutes, or until golden on the outside, and cooked in the centre. Ovens will vary so test as the cupcakes are baking.
- Cover with sugar-free ream cheese frosting. Vanilla or lemon flavour is perfect. Garnish with fresh blueberries and lemon zest.
