Guilt-less Desserts & Treats for your Family
I want to share with you the tale of the Lime tree… or the potential Lemon tree as you will soon see. When we first moved into our new house we found there where several citrus trees, which was a nice surprise as we had left several established trees behind (including a nectarine tree that we had never eaten any fruit from as they got cooked on the branches every year). There were 2 with yellowish fruits and 2 with orangeish fruits.
After much googling and harassing of old ladies (as they are the Jedi Knights of citrus) we found the lemons were a different variety to what we were used to and the orange coloured fruit were just little oranges; not mandarins. I had been hoping for some variety in my fruit but the kids don’t seem to mind. 3 year old S has started taking a lemon to playgroup to eat for morning tea. Yep; you read that right. He takes a strange face pulling, sour as all hell Lemon to eat while the other kids eat cookies and fairy bread. My kids are original, if not also certifiable!
Mum also has citrus trees and offloaded a huge bag of limes to me. Only problem was these limes looked, tasted and smelt just like lemons. Now, apparently accusing someone of having a faux Lime tree is offensive (who knew?!) so I had to recant my scandalous accusation and instead made a Key Lime Pie… which tasted very much like a Lemon Pie! Still delicious!
These Lime and Strawberry Cupcakes are so pretty; just like Spring with the flowering fruit trees and weeping cherry blossoms. The frosting is a dairy free Strawberry Cream, which I like to lick straight off the cupcake (then I re-frost it so I can enjoy the frosting and the cupcake together). The Lime Cupcake is a modification of these Lemon Cupcakes (you could also do the same for Orange or Mandarin) and they contain just the right amount of sweet and tart to not give you a Vitamin C face.
Do you love cupcakes as much as I do? Try these healthier versions of my favourite party treat. The recipes are all Nut Free too they they can accommodate almost every dietary need.
- 4 Eggs, separated
- 1/2 Cup Maple Syrup
- 2 teaspoons Vanilla Extract
- 1/2 Cup Coconut Flour
- 4 teaspoons Baking Powder
- 1/4 Cup of Milk (of choice)
- 1/4 Cup Lime Juice
- 1 teaspoon Lime Zest
- 200 grams Srawberries (frozen or fresh)
- 1 Tablespoon Maple Syrup (optional)
- 1 Tablespoon Water
- 1 Can Coconut Cream (400ml can),lid removed and placed in the fridge over night
- 2 teaspoons Maple Syrup
- 2 teaspoons Vanilla Extract
- 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, lime juice and lime 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 8 normal cupcake liners in a tray and spray. Evenly pour the mixture into the liners and smooth the top of the cupcakes.
- Bake for 17-19 minutes for normal sized, or until cooked through. Remove from the oven.
- After 5 minutes remove from cakes from the tray and allow to cool. Frost once fully cooled.
- Place the strawberries, maple syrup and water in a small saucepan and bring to the boil.
- Simmer over medium heat, stirring occasionally, for 10 min; or until thickened (it will have the consistency of jam). Allow the strawberry mixture to cool.
- Into the bowl of a kitchen stand mixer, scoop the thickend cream from the can discarding the watery remains.
- Add the maple syrup and vanilla and whisk on high until thick and combined.
- Add the strawberry mixture and whisk on medium/high until combined. Place the Strawberry Cream in the fridge to thicken for at least 1 hour (more if piping onto the cupcakes) before using.