Lemon Tea Cupcakes (and Cholesterol Free!)
These are made on olive oil, so they're very low in cholesterol. Also, as there is no butter they have a low fat content. The result is a deliciously light cake that is perfect for afternoon tea, or even a little indulgent breakfast! Thanks to "JustJenn" for this great recipe.
3/4 cup virgin olive oil
1 large lemon
1 cup flour
3/4 cup caster sugar
(Optional: icing sugar to dust cakes)
Preheat oven to 180 degrees fan-forced. Prepare a regular cupcake tray, if you have a smaller one or a mini cupcake tray this is also suitable. Grate zest of lemon and put in a bowl. In the same bowl, add 1 cup of flour and set aside. This will infuse the flour before you've even started baking. In a seperate bowl, squeeze the juice out of the lemon and set aside.
Now, with a electric mixer and yet another bowl, beat the eggs and sugar until thick and pale. Slowly add the flour mixture, then the olive oil and then the lemon juice. This will create a glossy batter. Bake until skewer comes out clean, approx 15 minutes.