Lemon Pistachio Cupcakes

If there’s a sugar free food heaven (because obviously if it’s any decent type of heaven, it’s sugar filled!!), I think this could be it for me!!  These babies are moist, spongy, zingy, lemony, pistachio-y…!!  You won’t regret trying these out.

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Lemon Pistachio Cupcakes
From 'Get the Glow' by Madeline Shaw
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Courses Dessert
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Courses Dessert
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 180oC and grease 8 paper cupcake holders.
  2. Mix the ground almonds, bicarbonate of soda, salt and lemon zest in a bowl.
  3. 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.
  4. Pour this on top of the ground almond mixture and mix together well.
  5. Pour the batter into the cupcake holders, then sprinkle the pistachios over the top.
  6. Bake for 18-20 minutes.
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