Lemon Drizzle Cupcakes

a spring themed sweet treat is a necessity this time of year, and this is one for all the lemon lovers. These sweet, zesty cupcakes are only 184 kcals a serving, and are free from refined flour and sugar. Make a dozen cupcakes with this recipe to indulge in alone, or with family and friends for a homemade afternoon tea or picnic to welcome the spring sun.

184 kcals per cupcake

makes: 12

takes: 45 minutes

Ingredients

cake batter

2 cups oat flour (240g)

1 tsp xanthan gym

2 tsp baking powder

2 eggs

3/4 cup coconut sugar

1/4 cup olive oil

tsp lemon zest (2 small lemons)

1/3 cup fresh lemon juice

1/2 cup of plain greek yhogurt

1 tsp vanilla extract

frosting

squeeze of lemon juice

1 tsp maple syrup

2 tbsp greek yhogurt (not fat free!)

Method

1. preheat the oven at 350 degrees. line the cupcake tin with cupcake cases.

2. blend the whole oats in a blender for around 1 minute, or until it reaches a flour like consistency. once done, sift the flour and measure to 2 cups (240g).

3. combine and mix the sifted oats, xanthin gym, baking soda, baking powder and salt in a large mixing bowl.

4. add the eggs, maple syrup, olive oil, lemon zest, lemon juice, plain greek yhogurt and vanilla extract to a mixing bowl, and whisk together.

5. add the wet ingredients to the dry ingredients, and whisk until combined.

6. fill the cupcake liners 2/3 of the way. I use an ice cream scooper to assure each cupcake has an even amount of batter.

7. bake for 10-20 minutes. Test if the cupcakes are ready by inserting toothpick or skewer into the cupcake centre, and assuring it comes out clean of batter. (these cupcakes are moist and it is possible for crumbs to stick to toothpick - just make sure its not raw batter!)

8. Once done, remove from oven and leave to cool for 10 minutes before adding the frosting, and sprinkling with cake crumbs and lemon zest. Plate up, and enjoy!