Almond and Lemon Cupcakes

These low-carb cupcakes have a lovely texture, as the ground almonds makes them light and moist. Even though they don't contain sugar they have a great cakey texture. The best fake cakes yet I think! Plus they are very quick and easy to make, you can easily whip up a batch if you have a sweet craving.

Ingredients (to make 6)
1oz butter, softened
2 teaspoons olive oil
1 egg
finely grated rind of ½ lemon
2¼oz ground almonds
½ teaspoon baking powder
1 teaspoon Stevia or other sweetener


Method
Whisk together the butter, oil, egg and lemon rind until creamy. Stir in the almonds, baking powder and sweetener. Spoon the mixture equally between 6 cupcake cases. Bake in a 180°C preheated oven for 15-20 minutes or until golden brown.

The recipe is adapted from Rose Elliot's 'Almond and Lemon Cake'.