By Anna Hopkins Dessert, Snack
December 18, 2018
These Luscious Lemon Syrup Cakes are simply divine! Super citrusy and delicate in texture. These would make any high tea spread extra special. Under 4g carbs per cupcake.
1 packet of Anna's Low Carb Vanilla Cupcake Mix
2 whole medium lemons (300g) washed
3/4 cup (175mL) cup milk of choice
1/2 cup (100g) melted butter or coconut oil
1/4 cup (50g) of Anna's Low Carb Icing Mix
1Preheat oven to 160 degrees.
2Prepare a mini cupcake tray with 16 wrappers. Spray the wrappers well (we used coconut oil spray).
3Place 2 washed medium lemons in a microwave-safe bowl covered with water and microwave for 5 minutes. Take out and let cool.
4Cut lemons in half. Save 1/2 a lemon for the icing.
5Place other remaining 3 halves in a blender/food processor with the 3/4 cup milk, 100g melted butter and 2 eggs. Blend until smooth.
6Place the vanilla cupcake mix into a bowl and pour the lemon mix on top.
7Gently mix until just combined, folding through.
8Portion into 16 small muffin wrappers that have been sprayed with oil to prevent sticking.
9Bake mini muffins on 160 deg for 20 minutes or until just golden.
1Scoop the pulp/juice from the half lemon you saved into a small bowl and remove the seeds.
2Add 1/4 cup of our Low Carb Icing Mix and 2 tablespoons of water. Stir to combine.
3It should be very runny and look like a glaze. If need be, add a tablespoon of water.
4Microwave 30 seconds to melt and make a syrup.
5Once the cupcakes are ready, spoon over the glaze whilst still warm and dust with icing mix.
storage - Can be stored in the fridge for up to 5 days.