Lemon Pistachio Cupcakes
From ‘Get the Glow’ by Madeline Shaw
Servings Prep Time
8 15minutes
Cook Time
20minutes
Servings Prep Time
8 15minutes
Cook Time
20minutes
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.