Lemony Cupcakes with delicate Viola flowers for a spring feel ..

I love baking but I have a daughter who is sugar intolerant ( processed sugar ) so I'm always on the look out for tasty,super yummy alternatives which aren't dull and boring! I have experimented over the last few years and have used various alternatives including rice malt syrup and stevia.These are low in sugar and the frosting is made from soft cream cheese flavoured with honey, lemon zest and coconut oil 

I'm told by Leila that these are " the best tasting cakes ever" ..who am I to argue with an 11 year old ..

ENJOY 

 

Method 

 

175g butter,softened 

215g rice malt syrup 

finely grated zest of 3 unwaxed lemons and juice of 1

75g ground almonds

3 eggs

100g wholmeal spelt flour

3tsp baking powder

Frosting

 

150ml Soft cream cheese  

lemon zest & lemon juice 

100ml  runny honey 

1 tsp coconut oil 

 

Preheat oven to 160C /Line muffin tin with 12 cake cases 

• Put the butter,165g honey and two-thirds of the lemon zest in a bowl and beat with an electric whisk until light and fluffy
•  Add the ground almonds and then the eggs, one at a time, beating well after each addition. Sift the flour and baking powder into the bowl and fold them into the mixture.

•  Spoon the mixture into the cake cases. Bake for about 15  minutes, until a skewer inserted into the cakes comes out clean. Take the cakes out of the oven to cook on a wire rack

• To make the frosting, Combine the soft cream cheese, hunny, lemon zest and the lemon juice and warmed coconut oil in a hand blender.Spoon the frosting onto the cooled cakes and decorate with edible flowers ( I've used violas) but feel free to use any toppings.