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Preparation time
2min
Total time
42min
Portion
24
piece(s)
Level
medium
Ingredients
Lemond, coconut, almond cupcakes
- 4 lemons
- 100 g raw sugar
- 100 g almonds
- 150 g SR flour
- 330 g coconut milk
- 1 level tsp baking powder
- 50 g Shredded coconut
- 120 g coconut oil
- 4 eggs
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Preheat oven to 180 degrees and line cupcake pans with paper cases
- Peel the zest of 2 lemons into TM bowl and grate 10 seconds speed 9. Scrape down sides of bowl.
- Measure raw sugar into TM bowl and mill 20 seconds speed 9
- Add almonds into bowl and grind a further 10 seconds speed 7. Scrape down sides of bowl.
- Juice all the lemons and weight directly into TM bowl, topping up with water to achieve 100g total weight
- Measure all remaining ingredients into TM bowl and mix 30 seconds speed 5
- Pour batter evenly into cupcake cases to ~2/3 full. Mixture is fairly runny. Bake 30-40 minutes in oven until brown and cooked through (top will spring back lightly if fully cooked)
- Set aside to cool ~5 minutes before turning onto wire rack to cool completely
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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