Low Sugar Lemon Cupcake
- 1/2 cup MAYA All-Purpose Flour
- 1/2 cup almond flour
- 1/2 cup butter or margarine, (softened )
- 1/4 cup Splenda alternative sweetener
- 2 pieces eggs
- 1/2 cup Sugarblend alternative sweetener
- 2 teaspoons grated lemon peel ((optional) )
- 3 tablespoons lemon juice
- 1/2 teaspoon baking powder
- Splenda for dusting
- Preheat oven to 350°F. Line a 3-ounce muffin pan with baking cups.
- In a bowl, combine the flours, butter and Splenda until it forms a crust.
- Press the bottom of the prepared pan with about 1 tablespoon of the crust.
- Bake for 15 minutes or until lightly browned.
- In a separate bowl, beat eggs until fluffy. Add Sugarblend sweetener, lemon peel, lemon juice and baking powder and mix well using wire whisk.
- Pour over prebaked crust. Bake for another 20 minutes or until the top layer has set.
- Cool then sprinkle with Splenda sweetener.
- Garnish with lemon zest.
