Kaffir Lime & Blueberry Cupcakes

What to do when you have a never ending supply of lemons, lime and kaffir limes?

Experiment with food… and more different types of food!

I was talking to Daph about what to do with lemons and baking, she directed me to the cupcakes she recently made here, which was a variation of PaleOMG’s recipe

I’ve made my own variation as I am using kaffir limes, which are much stronger in flavour. took me a couple of tries but we got there eventually x) Recipe below!

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Makes: 10 cupcakes

Ingredients:

  • 1/2 cup Coconut (70g)
  • Pinch of Salt
  • 1 tsp Baking Soda
  • 6 small Eggs (230g)
  • 1/3 cup Almond Milk
  • 1 tbsp Honey
  • 2 tsp Vanilla Essence
  • 1/3 cup Kaffir Lime Juice
  • 1 cup Frozen Blueberries

Method:

  1. Sift dry ingredients together
  2. Blend up wet ingredients
  3. Add wet to dry and mix together
  4. Fold berries in last
  5. Scoop into moulds and bake for 20-25 mins. I let them brown up some before I take them out

Optional:

As they rest, take a skewer and poke a few holes in the top, use a teaspoon to pour some leftover juice into the muffins – this will let it soak up some fresh flavour 🙂 only an option, I like a good zesty flavour in it.

Substitutions:

  • Blueberries – for any kind of berries you like
  • Kaffir Lime – if you tried using normal lemons, I am guessing you will need more lemon juice – Daph’s recipe suggests 2 lemons, you can try that 🙂

 

Nutrition:

Calories: 703 total (~71 per cupcake)

  • 31g fat
  • 61g carbs
  • 36g protein

 

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Carrot & Coconut Cupcakes

 We had lots of carrots in the house, and one morning I decided I would bake. This was the result:

So yummy!! At a cupcake size, these make a perfect snack or an on-the-go breakfast! They were really simple to make and won’t take much time for those of you who are super busy. 
Makes: 9-10

Ingredients:
Dry:
  • 40g       coconut flour
  • 1tsp      ground cinnamon
  • 1/2tsp   nutmeg
  • 1tsp      baking powder
  • Pinch    salt
  • 1 cup    grated carrot

Wet:
  • 3 large   eggs
  • 30mL    coconut oil
  • 1tsp       vanilla
  • 2            medjool dates
  • 1tbsp    honey

Optional:
  • 50g         nuts of choice (I used Walnuts)

Method:

1.    Preheat oven to 180 degrees celsius (fan forced oven).
2.    Soak the medjool dates in some warm or hot water
3.    Mix the dry ingredients EXCEPT the carrots in a bowl and set aside
4.    Pit the dates
5.    Blend wet ingredients with half the grated carrot. Pour into mixing bowl.
6.    Add the dry ingredients to the wet
7.    Mix in remaining carrots (& nuts if you opted)
8.    Let the batter sit for 5-10 mins to let the coconut flour expand
9.    Scoop into cupcake moulds and bake for 20 minutes – this will vary slightly depending on your oven and cupcake size.