This is a recipe that I’ve been trying since the first ripe lemons showed up on the trees here in New Zealand. But it took me several tries and different ingredients til I was satisfied with the result. In the end I happened to use almond flour, which I had never tried before. It creates a very pleasant, moist texture and will keep the cupcakes moist for a couple of days.
The filling is made with cashew nuts, dates and fresh lemon. It really adds a little special flavour to the cupcakes. But they are good without it as well.
For approx. 8 cupcakes you’ll need:
For the cupcakes:
1 cup almond flour
1 cup (70g) buckwheat flour
1 tablespoon fiber husk
2 teaspoon baking powder
1 teaspoon baking soda
1 pinch salt
2 ripe FAIR-TRADE bananas
1/2 cup fresh lemon juice
1/2 cup (70g) dates + 1/2 cup water
2 tablespoon fresh lemon zest
For the lemon cream
1/4 cup (35g) dates + 1/4 cup water
1/2 cup (70g) cashews (soaked in filtered water for at least 4 hours then drained)
1/8 – 1/4 cup fresh lemon juice
1 teaspoon fresh lemon zest
Preheat the oven to 190°C.
Mix the dry ingredients for the cupcakes in a medium sized bowl.
Mash the bananas in a small bowl to a fine cream.
Blend the dates, lemon zest and water to a fine cream.
Pour the mashed bananas, pureed dates and lemon juice into the bowl with the dry ingredients and and mix well but not too long.
Then scoop the dough into the cupcake forms and fill them to the top.
Place in the oven and bake for approx. 20 minutes (make a needle test). If they get brown too quickly, cover them with a loosely placed sheet of aluminum foil.
Let them cool down properly before adding the lemon cream.
For the lemon cream, blend all ingredients in a high-speed blender to a fine cream.
Use a sharp and pointed knife to cut off the top of the cupcakes.
Place a dollop of the lemon cream on top.
Cut the top part of the cupcake into two halves, or leave as is if you prefer.
Put the top back on, pressing it gently into the cream.