Lemon and Coconut Yoghurt Cupcakes
- RECIPE MAKES: 12 cupcakes
- PREP TIME: 5 min
- COOK TIME: 35 min (15 min cooling time)
With a subtle lemon and coconut flavour, these cupcakes are going to be gone before you know it. We suggest making a double batch so there’s a few leftover…..
Preheat oven to 190°C. Line a 12-hole cupcake tin with patty pans.
Place FATE mix, margarine, yoghurt, and juice into a mixing bowl. Using electric beaters, blend 1min., until smooth.
Divide mixture evenly across the patty pans (each will take approx. heaped Tbsp).
Bake 20min., until risen and just browned.
Remove from oven, leave to cool 15 min in patty pan (this ensures cake will not stick to inside of the patty pan).
PROTEIN
0.1g per cupcake
STORAGE
Leftovers store well in an airtight container for 2 days.
TOP TIPS
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For a decadent treat, serve topped with whipped cream, or try a lemon glace icing.
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- 1 packet (250g) FATE Low Protein Cake Mix
- 3 Tbsp (60g) Dairy Free Margarine
- 100g Vanilla coconut yoghurt (i.e., cocobella brand)
- 1/3 cup (80ml) Fresh lemon juice
