“the cupcake that pleases all who taste it and comes together when the pantry is almost empty!”

Ingredients:

1 Unwaxed spray free Lemon

¼ Cup lemon juice (bottled is fine if you don’t have fresh lemons on hand)

½ Cup Monk Fruit Icing Sugar/Low GI (or standard icing sugar if you don’t have this)

½ Cup Olive Oil (you can use butter or Coconut oil if you prefer)

⅓ Cup brown sugar

2 eggs

1 heaped TBS des. Coconut

2 TBS plain yoghurt or vanilla flavoured (optional – leave out if you don’t have)

2 Cups of Wholemeal Self Raising Flour

A good dash (approximately 100mls) of Alternative Milk or Dairy – we use oat.

Preheat Oven to 180 Degrees. Grate the lemon rind into a mixing bowl and add the remainder of the ingredients except the lemon juice. Add the lemon juice slowly to add as little or as much as your taste prefers – we love the whole ¼ cup but each to their own!

Mix well – the mixture should not be too stiff – drops off the spoon easily when putting in patty pans

Place 6-8 patty pans into a muffin tray and share out evenly between the pans.

Place in preheated oven and cook for approximately 20 minutes or until golden on top and a skewer comes out clean.

Use a tea strainer filled with Monk Fruit Icing Sugar to decorate and hide from the family! (Ours seem to disappear minutes after leaving the oven).

I love this recipe as it’s relatively healthy for an afternoon pick me up recipe and it needs few ingredients when the cupboard is seemingly bare. Enjoy with a cup of tea and good book. Rachelx

Makes 6 Large or 8 Small Cupcakes