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Zucchini and Blueberry Cupcakes

Fruit and Veggies all together in one tasty dessert!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 9
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Zucchini and Blueberry Cupcakes

    • 4 Eggs separated
    • 1/2 Cup Maple Syrup
    • 3 teaspoons Vanilla Extract
    • 1/2 Cup Coconut Flour
    • 3 teaspoons Baking Powder
    • 1/2 Cup Milk of choice
    • 1 Cup grated Zucchini squeezed to remove excess water
    • 1/2 Cup Blueberries frozen or fresh

    Lemon Cream Icing

    • 1 can Coconut Cream 400ml, opened and refrigerated overnight
    • 2 teaspoons Vanilla Extract
    • 1 teaspoon Maple Syrup
    • 2 teaspoons lemon juice add more if stronger taste desired
    • Zest of 1 lemon add more if stronger taste desired

    Instructions

    INSTRUCTIONS

      Zucchini and Blueberry Cupcakes

      • 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 and zucchini.
      • In a separate bowl sift the coconut flour and baking powder.
      • With the mixer on medium/low add the flour mixture. Whisk until everything is just combined (not over mixed).
      • Fold through the blueberries.
      • Place 9 cupcake liners in a tray and spray.
      • Evenly pour the mixture into the liners and smooth the top of the cupcakes.
      • Bake for 24-27 minutes.
      • Remove from the oven.
      • After 5 minutes remove from cakes from the tray and allow to cool.

      Lemon Cream Icing

      • Remove thickened cream from the can, discard the watery component.
      • Place cream, maple syrup and vanilla into a mixing bowl of a kitchen stand mixer and whisk on high until thickened.
      • Add the lemon juice and zest and whisk until combined and thick.
      • Place the cream in the fridge to thicken for at least 2 hours before serving.