• 1 1/2 cups Plain Flour, passed through a sieve
  • 2/3 cup Almond Meal
  • 2 tsp Baking Powder
  • 1 cup Plain Sugar
  • 3 Eggs
  • 2 tsp Lemon Zest
  • 1/4 cup Milk
  • 3/4 cup Olive Oil
  • 2 tsp Freshzest Thyme - savoury
  • 1 cup Heavy Whipping Cream
  • 1 tbs Lemon Juice
  • 1/4 cup Honey
  • 1 tsp Vanilla Essence

Lemon and Thyme Cupcakes.


Preparation Time: 20 minutes

Cooking Time: 20 minutes

Serving Size: 12 small cupcakes

  1. Pre-heat oven to 175 degrees celcius. Place flour, almond meal, baking powder, sugar, eggs, lemon zest, milk, olive oil and thyme leaves in a cake mixer and mix until thoroughly combined and smooth.
  2. Fill cupcake moulds evenly just over half way up. Bake in oven for approximately 20 minutes until cooked.
  3. In the meantime whip whipping cream until soft peaks start to form. Add lemon juice, honey and vanilla essence and continue to whip until it thickens.
  4. Remove cupcakes from oven and serve with the cream.
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