Gluten Free • Paleo • Sugar Free • Dairy Free
Next week my big boy H is turning 5. For almost 5 years he has entertained us, enlightened us and made our world an infinitely better place. 5 years ago I could never have imagined the wild haired, creative, socially confident little man that we created but here he is… all grown up and picking out his own clothes. It seems like only yesterday I held my first born baby in my arms and was all consumed by the innate love I had for him. Time has flown… somewhere along the line he grew up, learnt to ride a 2 wheeler, write his own name and even make his own cookies. Next thing I know he’ll be asking to borrow the keys to the car!
H informs me that at 5 he is getting much too old to play with big Lego and only the little Lego will do, preferably the ones that involve rescue vehicles. Apparently I should remember this when shopping for his present too. At age 5, I am told, you become old enough to watch a little more TV and pour your own juice (I’m hoping that at age 5 you are also old enough to clean up your own messes but I’m guessing that’s not going to happen any time soon). You also need longer pants.
As a big Kinder boy you also get a big boys birthday party; no girls or parents allowed (apparently I’m allowed to stay as I am the food lady). This year theme is Lego; so everything will be awesome! I’m hoping that 5 year old boys are not too grown up for cupcakes.
These Lemon cupcakes are just so darn cute, which means they just will not do for 5 year old boys birthday party! I’ll have to eat them all myself. They are fluffy, not too tart and topped with the best naturally coloured frosting I have ever eaten! I used Blueberry Cream on these Lemon Cupcakes but Cherry or Strawberry would also work.
My lemon tree is having a huge crop this year. We (actually the credit goes to my Mother) worked out that there was actually 2 parts to the tree and one of them was sick and causing all the lemons to be tiny, tough and juice-less. Once we (ok, my Husband but I supervised) cut the sick part off the Lemons have grown back with vigour.They are now juicy and have lovely thick skin to make zest. It is the zest that gives lemony desserts their kick.
- 2 eggs, separated
- 1/4 Cup Maple Syrup
- 1 teaspoon Vanilla Extract
- 1/4 Cup Coconut Flour
- 2 teaspoons Baking Powder
- 1 1/2 Tablespoons of Milk (of choice)
- 1 1/2 Tablespoons Lemon Juice
- 1/2 teaspoon Lemon Zest
- Pre heat the oven to 175C/350F.
- Place the egg whites into a bowl of a kitchen stand mixed with a whisk attachment.
- Whisk the egg whites on medium until soft peaks form.
- Slowly add the maple syrup and vanilla extract.
- Add the egg yolks and whisk on medium until combined.
- Add the milk, lemon juice and lemon zest and whisk until combined.
- In a separate bowl sift the coconut flour and baking powder.
- With the mixer on medium/low add the flour mixture.
- Place 4 normal cupcake or 10 small cupcake liners in a tray and spray.
- Evenly pour the mixture into the liners and smooth the top of the cupcakes.
- Bake for 15 minutes for minis and 17 minutes for normal sized.
- Remove from the oven.
- After 5 minutes remove from cakes from the tray and allow to cool.
- Frost once fully cooled.