Directions

1. Preheat oven to 160 degrees and prepare a mini cupcake tray with 24 wrappers. Spray the wrappers well (we used coconut oil spray).

2. Place the 3 lemons in a microwave-safe bowl covered with water and microwave for 10 minutes. Take out and let cool.

   
3. Cut 2 lemons in half. Save the other lemon for the icing.
   

4. Place the 2 halved lemons into a blender/food processor with the 3/4 cup milk, 100g melted butter and 2 eggs. Blend until smooth.

   

5. Place the vanilla cupcake mix into a bowl and pour the lemon mix on top and gently mix until just combined, folding through.

   

6. Portion into 24 small muffin wrappers that have been sprayed with oil to prevent sticking. Bake mini muffins on 160 deg for 20 minutes or until just golden.

   

Icing your cupcakes

1. Cut the remaining lemon in half and spoon out the pulp and juice and pop into a bowl (remember to remove the seeds)

   
2. Add 1/4 cup of our Low Carb Icing Mix and 2 tablespoons of water. Stir to combine. It should be very runny and look like a syrup.
   

3. Once the cupcakes are ready, spoon over the glaze whilst still warm and dust with icing mix.