Coconut & Lemon Myrtle Cup cakes
Our new Lemon Myrtle Pressed EVOO is PERFECT for baking. Tangy and classy.
These Coconut & Lemon Myrtle Cupcakes are soft, fluffy and just the right amount of sweet. Made with coconut yoghurt and our Lemon Myrtle Pressed EVOO for a fresh, fragrant citrus twist. Finished with a light coconut yoghurt frosting, lemon zest & blueberry.
Tangy & Classy
Coconut & Lemon Myrtle Cup cakes
Ingredients
Wet ingredients
½ cup plain coconut yoghurt
½ cup coconut milk
1 tsp vanilla extract
Juice of 1 lemon
Dry Ingredients
1½ cups plain flour
¾ cup caster sugar
1½ tsp baking powder
½ tsp bicarbonate of soda
Toppings
Dollop of coconut yoghurt
Fresh blueberries
Lemon Zest
Method
- Preheat oven to 180 degrees C. fan forced.
- Combine wet ingredients with dry ingredients and mix until well combined.
- Drizzle some extra Lemon Myrtle Pressed EVOO in your cupcake tray to prevent the batter from sticking while baking, using the Lemon Myrtle Pressed EVOO just gives an extra flavour boost.
- Evenly separate the batter into cupcake tray, filling each mould until 3/4 full. Place in the oven for approx. 20minutes or until they turn lightly golden.
- To serve, add a dollop of coconut yoghurt on top of each cupcake add a blueberry and sprinkle some lemon zest.
Makes 12 cup cakes