Wholegrain Lemon Cupcakes With Elderflower Syrup

Gluten-free, Dairy-free, Soya-free
Servings 12
Author Vicki Montague - the Free From Fairy


  • For the cake:
  • 120 g Plain Free From Fairy flour
  • 120 g ground almonds
  • 1/2 tsp bicarbonate of soda
  • 70 g muscavado brown or coconut sugar
  • 80 g maple or rice syrup
  • 3 large eggs
  • 55 g extra virgin olive oil
  • Zest of 2 unwaxed lemons
  • Juice of 1 lemon
  • For the syrup:
  • 3 tbsp white sugar or rice syrup
  • Juice of 1 lemon
  • 3 elderflower heads - washed well


  1. Place the flour, almonds and bicarb in a large bowl and stir well. Or place them in a stand mixer and mix together until well combined
  2. Pre-heat the oven to 180 degrees/160 degree fan/gas 4 and line a 12 hole muffin tray with cases
  3. In a separate bowl (or empty the stand mixer bowl and use that) whisk the sugar, syrup and eggs for 5 minutes until pale and fluffy
  4. Add the oil slowly along with the zest or 2 lemons and juice of 1 lemon
  5. Finally fold in the flour mixture and divide between 12 muffin cases
  6. Bake in the pre-heated oven for around 20 minutes until springy to the touch
  7. Whilst the cakes are baking make the sugar syrup by placing all the ingredients into a small pan over a low heat
  8. Bring slowly up to the boil, stirring to dissolve the sugar if using
  9. Once boiling remove from the heat and discard the elderflowers
  10. Once the cakes are cooked remove them from the oven and spike around 6 holes in the top of each using a skewer
  11. Divide the sugar syrup between the cakes and allow to cool
  12. Sprinkle with a little sugar before serving if you wish