Lemon Pistachio Cupcakes
From ‘Get the Glow’ by Madeline Shaw
Courses
Dessert
Servings
Prep Time
8
15
minutes
Cook Time
20
minutes
Servings
Prep Time
8
15
minutes
Cook Time
20
minutes
Ingredients
170
g
ground almonds
1
tsp
bicarbonate of soda
pinch
salt
zest of 3 lemons
juice of 2
70
g
honey or coconut sugar
70
g
butter or coconut oil
3
large free-range eggs
50
g
raw pistachios
finely chopped
Instructions
Preheat the oven to 180oC and grease 8 paper cupcake holders.
Mix the ground almonds, bicarbonate of soda, salt and lemon zest in a bowl.
In a food processor, mix the honey or coconut sugar with the butter or oil, then slowly add the eggs one at a time, then the lemon juice.
Pour this on top of the ground almond mixture and mix together well.
Pour the batter into the cupcake holders, then sprinkle the pistachios over the top.
Bake for 18-20 minutes.