Lemon & Elderflower Cupcakes with Coconut Lemon Curd

Name: Lemon & Elderflower Cupcakes with Coconut Lemon Curd
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: 3 lemons 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; 1 pinch Sea salt; 1 1/2 tbsp Cornflour; 1 tbsp Water; 2 lemons Zest 2 lemons; 1 1/2 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; 8 tbsp Coconut yogurt; 3 tbsp Lemon curd; 1 bunch Thyme; 1 bunch Mint

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!

Prep

30m

Cook

30m

Total

Ingredients

Method

Turn cooking mode on

Step 1

Preheat your oven to 180c.

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For

For the cupcakes

lemons

Zest 3 lemons, Zest

tbsp

Aquafaba

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Desserts,

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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!

Prep

30m

Cook

30m

Total

Ingredients

Method

Turn cooking mode on

Step 1

Preheat your oven to 180c.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

For the cupcakes

lemons

Zest 3 lemons, Zest

tbsp

Aquafaba

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

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