Lemon Cupcakes with Passion Fruit Cream

Lemon Cupcakes with Passion Fruit Cream

Zingy Dairy-Free Lemon Cupcakes with Passion Fruit-Cream Recipe

If you’re a zingy, citrus kind of Mum, then these Lemon Cupcakes with Passion Fruit Cream are made for you. The sweet and light flavours contrast with the passion fruit perfectly. They’ll be a hit with your kids too!

  • Recipe serves: 12
  • Prep Time 20 min
  • Cook Time 12 min

Ingredients

  • 110 g Flora Freedom
  • 110 g caster sugar
  • 2 medium eggs
  • 110 g self raising flour, sieved together with
  • 1 tsp baking powder
  • 1 lemon, grated rind and juice
  • 75 g Flora Freedom
  • 225 g icing sugar
  • 1 passion fruit

Directions

  1. Preheat oven to 180 C, 160 C fan, Gas mark 4.
  2. Place all cake ingredients in a mixing bowl with the lemon rind and 1 dessertspoon of lemon juice. Beat together for 2-3 minutes until well mixed.
  3. Divide the mixture between 12 paper cases in a cupcake tin and bake in preheated oven for 10-12 minutes until well risen and golden.
  4. Transfer to a wire rack to cool completely.
  5. Meanwhile to make the icing beat together Flora Freedom and icing sugar with the pulp from the passion fruit until well mixed.
  6. Spoon into a piping bag with a large star nozzle, and when the cakes are cold decorate with swirls of passion fruit icing.
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