Palm Sugar Lemon Curd and Blueberry Cupcakes

Bursting with juicy blueberries and a natural flavor, these Palm sugar lemon curd and blueberry cupcakes make the perfect tea-time treat. An’s kitchen use organic kefir and coconut sugar in these cupcakes, resulting in a moist, light sponge. Finish them off with sweet lemon icing.

Palm Sugar Lemon Curd and Bluberry Cupcakes

Ingredients:

• 175g coconut spread
• 100ml Kefir

Kefir

*Kefir is similar to yogurt but with a granular structure and it has beneficial bacteria systems that yogurt does not have. You can find it in grocery stores.

• 2 Tbsp lemon curd
• 3 eggs
• 1 Lemon, zest and juice
• 200g self-raising flour
• 175g coconut sugar – Biona Coconut palm sugar organic

Đường cọ dừa hữu cơ – Biona Organic (250g)

• 200g Blueberries
• 140g Icing Sugar

*icing is the combination of powder sugar and liquid (normally water or egg white) to create a special creamy mixture to decorate cakes.

How to cook:

• Heat oven to 160C/140C fan/gas 3.
• Put 100g kefir, 2 tbsp lemon curd, the softened coconut spread, eggs, lemon zest, flour and coconut sugar into a large mixing bowl.
• Quickly mix with an electric whisk until the batter just comes together. Add the blueberries and mix them in gently.
• Divide evenly between 8 cupcake cases.
• Bake for 40 minutes or until golden, and a skewer poked into the center comes out clean.
• Wait for the cupcakes to cool, before making the icing. Sift the icing sugar into a bowl and stir in enough lemon juice to make a thick, smooth icing. Spread over the top of the cakes then decorate with lemon zest.

Lemon Curd and Bluberry Cupcakes