After a crazy few weeks of non-stop work, a muddy festival and a stinking cold I finally get to share with you some yummy, moist, tangy lemon cupcakes. Stay tuned for more of what I have been inspired by and what I have been up to, with some exciting news...
Gluten-free lemon drizzle cupcakes (makes 12 cupcakes)
Ingredients
- 3 large eggs (200g eggs)
- 200g gluten-free self raising flour
- 200g unsalted butter
- 200g caster sugar
- 2 tbsp milk
- Juice and zest of one large unwaxed lemon
- 150g sifted icing sugar
- Juice of one large unwaxed lemon
- Wafer daisies
Cooking instructions
- Heat oven to 190C (fan 170C) or gas mark 5
- Line baking tray with cases
- In a food mixer, beat all of the ingredients, until you have a smooth, soft batter
- Divide batter between the cases
- Bake for about 25 mins until cakes bounce back when lightly pressed
- Place the icing sugar into a bowl and add the lemon juice, stirring until smooth
- Prick the cakes with a fork and immediately pour the icing on top whilst the cakes are still warm
- Place on rack to cool
- Decorate with a wafer daisy
Have a sweet day!
Hi Torie, sounds like you deserve a few lemon cakes and then some! Thanks for this receipe, I have just moved to a gluten a sugar free diet,when I reintroduce sugar, I will be looking for gluten free cakes that don't taste like cardboard. I trust that your reeipe won't knowing the beautiful baked good your create, so will keep this recipe safe till then! Sharon xx
ReplyDeletehttp://www.mypassporttostyle.blogspot.com
che delizia, complimenti! Una ricettina davvero golosa! Buon weekend, un bacio :)
ReplyDeleteYou're back at last, I've been missing you! These look good, will have to try them.
ReplyDeleteHannah xx