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recipe image Lemon Cupcakes with Passion Fruit Cream

Dairy-Free Lemon Cupcakes

Lemon Cupcakes with Passion Fruit Cream

If you’re a zingy, citrus kind of fan, then these Lemon Cupcakes with Passion Fruit Cream are made for you. They’ll be a hit with your kids too!

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!

  • Prep time20 minutes
  • Cooking time12 minutes
  • Servings12 portions
  • DifficultyEasy

Ingredients

  • 110 g Flora Original
  • 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
Icing
  • 75 g Flora Original
  • 225 g icing sugar
  • 1 passion fruit

Nutritional Guidelines
(per serving)

      See Full Nutritional GuidelinesClose

      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      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 Dairy Free 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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