LEMON THYME CUPCAKES
SERVES 15 CUPCAKES
2 cups all-purpose flour*
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 cup canola oil
3/4 cup maple syrup
3/4 cup water
1/4 cup lemon juice
2 tbsp. lemon zest, plus extra for garnish (about 3 lemons)
1 tbsp. pure lemon extract
2 tbsp. fresh thyme leaves, plus extra for garnish
Powdered sugar for serving
Coconut Whipped Cream
*For a gluten-free alternative, substitute gluten-free all-purpose flour plus 1/2 tsp. xanthan gum.
NUTRITIONAL VALUES
Calories: 180kcal
Fat: 8.2g (1g S.Fat)
Carbs: 25.6g
Protein: 2g
Sugar: 10.4g
Sodium: 167mg
METHOD
For the cupcakes:
Preheat the oven to 180°C/350°F. Line two 12-cup cupcake pans with 15 cupcake liners. Lightly grease the liners with baking spray.
In a large mixing bowl, combine the flour, baking soda, baking powder, and salt. Whisk together the oil, maple syrup, water, lemon juice and zest, lemon extract, and thyme in a separate bowl.
Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing.
Fill the cupcake liners about two-thirds of the way with batter. Bake for 16 to 17 minutes, or until a toothpick inserted into the center of the cupcake comes out dry with a few crumbs attached. Allow the cupcakes to cool completely before frosting them.
To assemble the cupcakes: Dust the cooled cupcakes with powdered sugar and top with a dollop of coconut whipped cream. Garnish with thyme and lemon zest if desired. Refrigerate until ready to serve.
In a large mixing bowl, combine the flour, baking soda, baking powder, and salt. Whisk together the oil, maple syrup, water, lemon juice and zest, lemon extract, and thyme in a separate bowl.
Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing.
Fill the cupcake liners about two-thirds of the way with batter. Bake for 16 to 17 minutes, or until a toothpick inserted into the center of the cupcake comes out dry with a few crumbs attached. Allow the cupcakes to cool completely before frosting them.
To assemble the cupcakes: Dust the cooled cupcakes with powdered sugar and top with a dollop of coconut whipped cream. Garnish with thyme and lemon zest if desired. Refrigerate until ready to serve.
