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.