When life gives us lemons – we make lemon cupcakes!

Sometimes you need some extra sunshine in your life and these healthy and delicious lemon cupcakes will for sure make your day brighter.

Turn on the oven to 180 C (350 F), and while you’re at it – also turn on some nice music!

Get a bowl and the following

  • 1 banana, mash it
  • add 4 eggs
  • The peel from 2 organic lemons – you want to get off just the outer yellow part, since the inner, white part of the peel is bitter.

  •  And the juice from 1 of the lemons
  • 1 tbsp honey

Mix it all with an electrical whisk

Then for the dry ingredients

  • 100 ml (0.4 cup) shredded coconut
  • 5 dried apricots

mix this together in a mixer/grinder

Empty the ground coconut and apricots to a bowl and add

  • 150 ml (0.6 cup) almond flour – which is blanched ground almonds
  • 50 ml (3 tbsp’s) coconut flour
  • 2 teaspoons baking powder

Admit that this looks a whole lot tastier than a bowl of plain wheat flour and sugar….No wonder – it also tastes better! Ok – mix with a spoon

Melt about 2 tbsp’s of butter (or ghee) and let it cool down a bit

Add dry ingredients to the egg and banana bowl and mix, still using the electrical whisk. Add the melted butter and give it another stir.

You’re ready to go now, so fill your muffin forms. I use silicon forms because they are non-stick, and hold their shape. Use whatever you have and prefer. This time I chose the mini forms because I just love the bite-size of a mini cupcake. It makes 26 minis, which would probably be about 8 -10 normal sized muffins.

Bake in the middle part of the oven for about 18 minutes or until they have a bit of color and a stick (toothpick will do just fine) comes out dry. Bigger muffins might need a few more minutes.

Let them cool down. Did you think we were done? Nope – we’re doing icing as well, remember? But – ok – go ahead and eat a muffin (or two)… they taste lovely fresh out of the oven!

Break’s over. Clean the whisks of your electrical whisk, because we’ll use them again now.

  • Take equal parts of butter (or ghee I guess?) and Philadelphia full fat cream cheese. I used 75 g (0.15 lb) of each. But measure whatever amount (Close to that) that is the easiest for you.
  • Add the juice of half a lemon
  • and 1 tbsp honey

Mix with the electrical whisk until smooth. Taste and add more honey and/or lemon juice until it suits your liking.

I added some poppy seeds (1 tbsp) to the icing, but this is optional. I love the black dots in the pale white – so this is purely esthetical…

Once icing is done and muffins are cooled down – add the icing to the muffins with a knife or a spoon. Very easy. And you know the tiny pieces of lemon that I put on the top? I’d suggest – Skip it! That was just for the photo – in real life it’s a bit unpractical… you’ll want to get it off before biting into the cupcake and then things just start getting messy… And life should be easy! :-)

Now relax – and Enjoy!

Liesel