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Coconut Poppyseed and Lemon Cupcakes (Sugar Free)



12 piece(s)


  • Coconut oil for greasing
  • 80 grams Coconut Flour
  • 40 grams Dextrose Powder/Glucose Powder
  • 4 teaspoons poppy seeds
  • 1/2 teaspoon bicarb soda
  • 4 eggs
  • 2 Egg Whites.
  • 100 grams full cream milk
  • 2 teaspoons lemon juice
  • double cream, for Serving (optional)
  • lemon rind, (optional)
  • 6
    Preparation 5min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Recipe's preparation

  1. Preheat oven to 180 degrees C. Lightly grease 12 hole muffin tray

  2. Place coconut flour, dextrose/glucose. poppy seeds and baking powder in mixing bowl and blend 10sec/speed 4. Set aside

  3. Place Eggs, Egg Whites, Coconut milk and vanilla essence in mixing bowl and beat 7 seconds/speed 7.

    Add lemon juice and blend 3 seconds/speed 4

  4. Add reserved flour to mixing bowl and beat 10 seconds/speed 7

  5. Pour mixture evenly into pre-prepared muffin pan and bake for 30 minutes or until golden brown

  6. Remove from oven and let sit in muffin pan for 5 minutes, then cool on a wire rack to cool completely

    Serve with a dollop of double cream and grated lemon rind.


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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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