Title: Strawberry, Almond & Lupin Flour Cupcakes
Broadcast: Episode 6, 12th August 18
Presenters: Theo Kalogeracos & Nikki Heyder

Makes – 12

Ingredients

• 4 eggs -Separated. Egg whites in one and egg yolks in another.
• 2 Tbsp Lemon Zest
• 1/2 cup of Sugar
• 1 cup of Almond Meal
• ½ cup of Lupin Flour
• 1 tsp baking powder*
• ½ tsp cinnamon
• 1 punnet of Strawberries. Cut 12 in half, keeping 12 halves and dicing the rest.
• 1 tsp white vinegar
• Pinch of salt.
• Icing sugar for dusting*

By using Gluten free versions of this product, you can make the recipe gluten free.

Method

• Preheat the oven to 175 Degrees Celsius
• Prepare a 12-piece muffin tray with paper muffin cases
• In a large bowl, beat the egg yolks, lemon zest and a ¼ cup of the sugar with a wooden spoon until smooth – roughly 2 minutes
• In another bowl, mix together the almond meal, lupin flour, cinnamon and baking powder.
• Add the dry ingredients to the egg mixture and mix with a wooden spoon until combined and smooth, the mixture should resemble a thick custard. Add the diced strawberries.
• Using an electric mixer with the whisk attachment, beat the egg whites, starting on a low speed and gradually increasing the speed.
• As bubbles start to form, add a teaspoon of salt and the teaspoon of vinegar, then gradually add the sugar. The egg whites will begin to increase in volume and as you beat, they will start to go from soft peaks to firm peaks.
• Add half of the beaten egg whites into the almond mixture to loosen it and make it tighter, then gradually fold the other half of the whipped egg whites in to the mix.
• Using a tablespoon, add about 2 tablespoons of mixture into each patty pan. You want to put the same amount over the 12 patty pans.
• Place 1 strawberry half on top of the mixture in each patty pan.
• Bake at 175 degrees Celsius for 30 minutes.
• Remove from the oven and place cupcakes on a wire rack, allowing them to cool down.
• Sprinkle with icing sugar a serve

Yum, a delicious treat for everyone to enjoy!

With thanks to,

Facebook: My Provincial Kitchen