Cake! magazine by Australian Cake Decorating Network November 2014 | Page 128

INGRedIeNtS

Method

For the cupcakes:
• 2 cups almond meal
• 1 cup coconut flour
• ½ tsp baking soda
• 2 large eggs
• ½ cup Natvia natural sweetener
• 5 tbsp almond milk (or any
other plant-based milk)
• 4 tbsp natural Greek yogurt
• 4 tbsp melted coconut oil
(or any other neutral-tasting oil)
• Zest of 1 lemon
• 1 tsp vanilla extract

For the cupcakes:
1 Preheat the oven to 180°C. Line a 12-hole muffin tin with
liners. Set aside.
2 Combine all the ingredients in a large bowl until smooth.
3 Spoon the batter into the prepared tin and bake for
30 minutes or until lightly golden.
4 Cool completely before icing.

For the frosting:
• 3 large egg whites
• 80g Natvia natural sweetener

For the cupcakes:
1 In a bowl, whisk the egg whites until soft peaks form.
2 Whisk in 1 tablespoon of Natvia sweetener, whisking
for about 30 seconds in between each addition.
3 Pipe the meringue frosting on each cupcake.
4 Using a blow torch, lightly caramelise each
cupcake before serving.