Healthy Cupcakes
Serves: 8
  • 100g ground almonds
  • 70g butter, melted
  • 2 eggs
  • 1 tsp baking powder
  • ½ zest of a lemon
  • 70ml honey
  • Icing:
  • 60ml maple syrup
  • 250 mascarpone
  • 120g raspberries
  1. Preheat the oven to 170C and line muffin tins with cupcake cases.
  2. Crack the eggs into a bowl and mix in the melted butter until completely incorporated.
  3. Next, sieve in the ground almonds and baking powder. This is just to prevent lumps and get as much air into the mix as possible. If you are left with bits in your sieve just add back to your mix.
  4. Add your lemon zest and honey and stir all together.
  5. Next, dollop tablespoons into your cupcakes cases until about ¾ full.
  6. Place into the oven for 10-12 minutes until golden in colour, firm to the touch and if tested with a skewer they come out clean.
  7. Allow to cool completely on a wire rack.
  8. While the cakes are cooking, get on with making up your icing. Mix the mascarpone with the maple syrup until lump free, smooth and glossy.
  9. Then add ¾ of your raspberries (make sure you leave at least 8 for presentation) and squash them into the mascarpone. You want the raspberries to bleed into the cream and give off a lovely baby pink warmth.
  10. Pile some onto your cooled cupcake and garnish with a raspberry... enjoy.
You can freeze the cakes (not iced) and have to hand whenever you might like them.
Recipe by Cooking Them Healthy at