I've posted recipes for lemon cake and cupcakes before, but this is my favorite (so far). The texture meets the traditional cupcake texture and it doesn't have that "gluten free flour taste" that can be unpleasant. This was Lance's favorite by a slim margin over the Lucuma Banana Cupcakes. These cupcakes do not have a trace taste of banana that the lucuma cupcakes do.
Lemon Cupcakes
makes 18
6 oz Teff Flour
1 oz Arrowroot Powder
6 oz Brown Rice Flour
6 oz Sugar
3 T Chia Seeds (ground)
1 1/2 tsp Baking Soda
1/2 Baking Powder
3/4 tsp Salt
3 oz Cashews
2 Meyer Lemons, juiced
3 Meyer Lemons, zest
1 large, ripe Banana
3 oz Agave
2 oz Coconut Oil, melted
1 tsp Apple Cider Vinegar
Preheat the oven to 350 degrees F. Sift the dry ingredients into a large bowl. Instead of a traditional sifter, I use a fine sieve and use a whisk to break up extra chunks. Strainers are much easier to wash. Zest three Meyer lemons and add the zest to the dry ingredients and stir. Put the cashews, lemon juice, banana, coconut oil, and agave in a high speed blender. Blend until smooth and fluffy. Pour all at once into the dry ingredients and fold in with a spatula, combining thoroughly. After you put cupcake papers in your tin and your oven is preheated, add the apple cider vinegar to the batter and mix vigorously to combine well. Spoon the batter into the cupcake papers until they are a little more than 3/4 of the way full. Bake for 20-25 minutes, or until a toothpick comes out of the center clean.
Please feel free to post any recipe requests in the comments section. I'm trying to widen my repertoire of recipes, but I'm not sure what people are most interested in. Muffins for a quick breakfast? Healthy entrees? More desserts? Any feedback is appreciated!
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