This recipe is one that I am most proud of, because these little lemon poppy seed cupcakes are so light and tasty and lemony delicious. I usually don’t add much refined sugar but I decided to glaze these babies and top them off with some fresh lemon zest, which really makes them look rustic and delectable. If you’re a lemon fan (or a cupcake fan) I highly recommend these virtuous cupcakes…this one is definitely a favourite of mine!
Ingredients:
-1/2 cup almond flour
-1/2 cup brown rice flour
-1/4 tsp. baking soda
-1/4 tsp. baking powder
-1 tsp. coconut sugar
-1 egg
-1 tbsp. agave nectar
-4 tsp. fresh lemon juice
-1 tsp. fresh lemon zest (and more for toppings)
-1/4 cup melted coconut oil
-1 tsp. vanilla extract
-1 tbsp. poppy seeds
Directions:
1) Preheat the oven to 350 degrees.
2) Place the dry ingredients into a bowl: flour, baking soda, baking powder, sugar and lemon zest.
3) Place the wet ingredients into a bowl: egg, agave, lemon juice, coconut oil and vanilla.
4) Mix the wet ingredients into the dry ingredients. Pour in the poppy seeds and mix all together.
5) Place the batter into muffin tins. I recommend using cupcake liners for presentation. Bake for 16-17 minutes or until toothpick comes out clean.
6) Remove the muffins and allow them to cool. Create a glaze by mixing a little bit of water with some icing sugar. Drizzle the glaze over the cupcakes. Top with fresh lemon zest for colour.
This recipe makes 6 large lemon poppy seed cupcakes.
Wake & Bake Girl 