Lemon Spice Macadamia Cupcakes

These biscuits are everything a sweet treat should be – crisp, creamy and
utterly indulgent. The macadamia butter and salted toffee filling make them
irresistible for afternoon tea, dessert platters or homemade gifting. Loved by kids and
adults alike.

MAKES 12

Ingredients

• 120 g butter, softened
• 100 g macadamia butter
• 220g castor sugar
• 2 lemons, zested
• ½ lemon, juiced
• 4 eggs, separated
• 150 ml milk
• 140 g gluten free plain flour
• 2 tsp baking powder
• 140 g macadamia flour
• 1 tsp cinnamon
• ¼ tsp sea salt

Instructions

1. Preheat oven to 170 o C.
2. Sift combined plain flour and baking powder twice. Mix sifted flours with macadamia flour, cinnamon, and salt and set aside.
3. Cream butter, sugar, lemon zest, and lemon juice until smooth. Add egg yolks and
   milk, then fold in dry ingredients in two batches to avoid over mixing.
4. Whisk egg whites to stiff peaks and gently fold into batter in three parts, ensuring not to over mix.
5. Fill a cupcake tray with liners and fill evenly with mixture. Place tray on the middle
   shelf of the oven and back for 20-22 minutes. Reduce oven temperature to 150 o C
   and bake for a further 22-25 minutes until cakes have risen and are springy.
6. Remove and allow to cool.
7. Try adding a dollop of white chocolate and macadamia butter ganache and topping with fresh berries, sliced apple, chopped macadamia nuts and a dusting of icing
   sugar.

Lemon Spice Macadamia Cupcakes offer a golden, fragrant indulgence that’s zesty, nutty, and effortlessly elegant.