Gluten- and carb-free Lemon Cupcakes
INGREDIENTS
•230g butter
•115g cream cheese...
•60ml (¼ cup) xylitol
•5 eggs
•5ml (1t) vanilla essence
•185g almond flour (ground almonds)
•5ml (1t) baking powder
•pinch salt
•zest of 1 lemon or orange
INGREDIENTS
•230g butter
•115g cream cheese...
•60ml (¼ cup) xylitol
•5 eggs
•5ml (1t) vanilla essence
•185g almond flour (ground almonds)
•5ml (1t) baking powder
•pinch salt
•zest of 1 lemon or orange
METHOD
1.Preheat oven to 175°C. Grease a 12-hole cupcake tin with butter.
2.Cream the butter, cream cheese and xylitol until light and fluffy. Add the eggs one at a time while beating.
3.Fold in the remaining ingredients until well combined. Pour the batter into the prepared tin and bake for 35 minutes until golden and a cake tester comes out clean.
1.Preheat oven to 175°C. Grease a 12-hole cupcake tin with butter.
2.Cream the butter, cream cheese and xylitol until light and fluffy. Add the eggs one at a time while beating.
3.Fold in the remaining ingredients until well combined. Pour the batter into the prepared tin and bake for 35 minutes until golden and a cake tester comes out clean.
