Blueberry and lemon cupcakes made with Truvia calorie-free sweetener

Ingredients

• 1 cup buckwheat flour

• ½ cup almond flour

• 1 scoop vanilla protein powder

• 4 tablespoons of Truvia

• 1 teaspoon baking powder

• 2 eggs

• Zest and juice of 1 large lemon

• 1 teaspoon vanilla extract

• 2 tablespoons coconut oil

• 1 cup fresh blueberries

Lemon Drizzle

• 1 cup of coconut milk

• Zest and juice of 1 lemon

• 2-3 tablespoons of Truvia

• 1 heaped tablespoon cornflour

Directions

Get Baking!

• 1.  

  Preheat the oven to 190 degrees C and grease two small Bundt cake tins.

• 2.  

  Stir together the buckwheat flour, almond flour, protein powder, Truvia and baking powder in a large bowl.

• 3.  

  Whisk together the eggs, lemon zest and juice, vanilla extract and coconut oil, then pour this mixture into the dry ingredients and mix well.

• 4.  

  Fold in the blueberries - you should have a smooth, quite thick batter.

• 5.  

  Spoon this between the two cake tins and bake for about 20 minutes, until cooked through.

• 6.  

  Leave to cool in the tin for a while, then use a knife to gently release the cakes and turn them out onto a wire rack to cool completely. If the bottoms are uneven, wait until they are cool to gently slice any surplus cake mixture.

• 7.  

  Now make the drizzle: Heat the coconut milk, lemon zest and juice and stevia in a small pan. Bring to the boil then turn down to a simmer for a few minutes. Mix together the cornflour with a little cold water to make a paste, then pour this into the pan and whisk continuously until you have quite a thick sauce.

• 8.  

  Drizzle this between the two cakes so it pours down the sides and leave to set for about 5-10 minutes. Arrange a few extra blueberries on top and scatter over a little extra lemon zest.

• 9.  

  Now slice up and serve! Keep in an airtight container in the fridge for a couple of days.