Lemon & Elderflower Cupcakes with Coconut Lemon Curd
These little lemon and elderflower cupcakes topped with creamy coconut lemon curd–such a delight and super easy to make. Light and fresh and delicious!
Ingredients
For the cupcakes
- Zest 3 lemons
- 3 tbsp aquafaba
- 220 ml almond milk
- 80 ml vegetable oil of choice–I used rapeseed
- 3 tbsp elderflower cordial
- 1 tbsp apple cider vinegar
- 1/2 tsp vanilla extract
- 230 g plain flour
- 65 g ground almonds
- 75 g coconut sugar
- 1 tsp baking powder
- 1 tsp baking soda
- Pinch sea salt
For the lemon curd
- 1 1/2 tbsp cornflour
- 1 tbsp water
- Zest 2 lemons
- Juice 1 1/2 lemons
- 125 ml coconut cream
- 3 tbsp maple syrup
- 1 1/2 tbsp coconut oil
- 1/2 tsp vanilla extract
For the toppings
- 8 tbsp coconut yogurt
- 3 tbsp lemon curd
- Thyme or mint
Instructions
- Preheat your oven to 180c
- Mix the wet ingredients in large bowl, stir to combine.
- Now mix the dry ingredients in another large mixing bowl, add the wet to the dry and stir to combine thoroughly.
- Add 12 cases to your baking tray and dollop in the mixture–dividing between the 12 cases.
- Bake on a medium heat from 20 to 22 minutes until cooked through. Then allow to cool.
To make the lemon curd
- First, mix the cornflour and water in a small bowl. Stir very well and set aside.
- Add all the filling ingredients to a small pan and briefly bring to a boil. Turn down the heat, add in the cornflour mix and stir well.
- Simmer until the mix thickens. Set aside to cool.
To make the topping
- Mix the coconut yogurt with the lemon curd. Make sure it’s freezing before topping the cupcakes. Ideally pop in the fridge for a while as it becomes firmer.
- Top with fresh herbs and elderflowers (if you can find them).
Notes
Makes 12 cupcakes