Ingredients
- 1/4 cup full-fat natural, unsweetened yoghurt.
- 1/4 cup butter, melted.
- 1/2 cup full-fat milk.
- 1 large egg.
- 1 teaspoon vanilla powder.
- 1 1/2 tablespoon rice malt syrup.
- 1/2 lemon, juice and zest.
- 1 cup brown rice flour.
- 1/2 cup almond meal.
- 1 teaspoon baking powder.
- 1/4 teaspoon baking soda.
Icing
- 1 cup full-fat cream cheese.
- 1/4-1/2 teaspoon beetroot juice (see note).
- 1 tablespoon lemon juice + zest from half a lemon.
- 2 teaspoons white or black chia seeds, to sprinkle.
Directions
- 1. Preheat oven to 180ºC / 350ºF / Gas Mark 4 and grease or line six holes in a muffin tin with baking paper.
2. In a mixing bowl, whisk together the yoghurt, butter, milk, egg, vanilla, rice malt and lemon juice and zest. Fold through the dry ingredients.
3. Fill the prepared muffin holes with the mixture. Place in the oven. Bake for 15 minutes, until cupcakes spring back when you touch the tops. Once cooked, remove muffins from the oven and allow to cool for 15 minutes.
4. Meanwhile, combine all ingredients to make the icing besides the chia seeds in a small bowl. Scoop mixture into a ziplock bag and snip off one of the corners (alternatively use a piping bag). Squeeze mixture out onto the cupcakes and make a traditional cupcake-looking icing swirl. Sprinkle with chia seeds to serve.
Note
For beetroot juice: Grate roughly 4cm of beetroot. Using your fingers, squeeze the grated beetroot into a separate small bowl. Collect ¼ -½ teaspoon of beet juice and use to colour your icing. Add little bits at a time, this stuff is as strong as regular food colouring!
A note on sweetener: This recipe only contains ½ a teaspoon of added sweetener per serve. We advise eating sweet foods like this one as occasional treats only.
These cute lemon + yoghurt cupcakes are not only super cute, but they're gluten-free too! Perfect for a kid's birthday party or simply a Sunday afternoon DIY cooking adventure.
Ingredients
- 1/4 cup full-fat natural, unsweetened yoghurt.
- 1/4 cup butter, melted.
- 1/2 cup full-fat milk.
- 1 large egg.
- 1 teaspoon vanilla powder.
- 1 1/2 tablespoon rice malt syrup.
- 1/2 lemon, juice and zest.
- 1 cup brown rice flour.
- 1/2 cup almond meal.
- 1 teaspoon baking powder.
- 1/4 teaspoon baking soda.
Icing
- 1 cup full-fat cream cheese.
- 1/4-1/2 teaspoon beetroot juice (see note).
- 1 tablespoon lemon juice + zest from half a lemon.
- 2 teaspoons white or black chia seeds, to sprinkle.
Directions
- 1. Preheat oven to 180ºC / 350ºF / Gas Mark 4 and grease or line six holes in a muffin tin with baking paper.
2. In a mixing bowl, whisk together the yoghurt, butter, milk, egg, vanilla, rice malt and lemon juice and zest. Fold through the dry ingredients.
3. Fill the prepared muffin holes with the mixture. Place in the oven. Bake for 15 minutes, until cupcakes spring back when you touch the tops. Once cooked, remove muffins from the oven and allow to cool for 15 minutes.
4. Meanwhile, combine all ingredients to make the icing besides the chia seeds in a small bowl. Scoop mixture into a ziplock bag and snip off one of the corners (alternatively use a piping bag). Squeeze mixture out onto the cupcakes and make a traditional cupcake-looking icing swirl. Sprinkle with chia seeds to serve.
Note
For beetroot juice: Grate roughly 4cm of beetroot. Using your fingers, squeeze the grated beetroot into a separate small bowl. Collect ¼ -½ teaspoon of beet juice and use to colour your icing. Add little bits at a time, this stuff is as strong as regular food colouring!
A note on sweetener: This recipe only contains ½ a teaspoon of added sweetener per serve. We advise eating sweet foods like this one as occasional treats only.