- 2 spoons of olive oil
- 3 egg
- 100 grams yogurt
- 1 dl almond flour
- 1 spoon of baking powder
- 1 spoon of lemon juice and the equivalent of a spoon of lemon zest
- 100 grams cream cheese
- 20 butter
- lemon zest for decorating
Whip the eggs and olive oil with a spoon of coconut flower sugar. Add the almond flour,the baking powder, the lemon juice and the zest. ( you can use olive oil flavored with lemon instead of lemon juice and zest).
Pre-heat the oven at 180 degrees celsuis. Cook the cupcake on medium heat for 20 minutes.
whip the cream cheese and butter with you obtain a smooth texture and place the mixture into piping bag.
( I did not use sugar in the icing because I wanted to have a contrast with the creamy on top and the lemon taste in the cupcake).