Lemon Olive Oil Teacakes

It was Katy's birthday party last night and she requested non-chocolate cupcakes, so I decided to try out this recipe that I adapted from Just Jenn Recipes. It came out pretty well and had a nice texture to it - and it's also lactose free!



I managed to get 22 regular-sized cupcakes out of this recipe.

Ingredients
3/4 cup extra virgin olive oil
1 large lemon (zest and juice)
1/2 cup plain flour
1/2 cup self-raising flour
2 eggs
3/4 cup sugar
Icing sugar for dusting

Directions

1. Preheat oven to 180 C. Prep a mini cupcake pan with liners.


2. Sift the flours together in a small bowl. Grate the lemon zest directly into the flour and set aside.


3. In a small bowl, squeeze all the juice out of the lemon and set aside.


4. In the bowl of an electric mixer, beat the eggs and sugar until thick and pale:
   


5. On low, slowly add the flour mixture, then the olive oil, and finally the lemon juice. You will get a lovely, smooth, glossy batter.
   
   


6. Pour the batter into the prepped baking cups. Bake for 10-15 minutes until a toothpick comes out clean. Cool on a wire rack.
   
   


7. Once cool and ready to serve, dust icing sugar over the tops of the cakes. Enjoy!