Friday, November 25, 2016

Lemon Cupcakes (LF) (GF)

Lemon cupcakes are refreshingly delicious. Full of lemon zesty goodness, lactose free for my wonderful "guinea pig" (partner) as well as amazingly soft and springy for a gluten free cake recipe. I topped these with a basic lemon icing recipe; something I'm not used to making so please excuse the poorly made/applied icing - it's not my best effort but it did not affect the taste.

Lemon Cupcakes


For the cupcakes:
89g rice flour
67g maize cornflour
28g almond meal
1/2 tsp xanthan gum
150g sugar
1 tsp baking soda
2 eggs
80 ml canola oil
200 ml soy milk
1 lemon, zested and juiced

For the icing:
1 lemon zested and juiced
2 cups icing sugar
1 drop of yellow food colouring


Turn on oven to bake at 180 degrees celcius.

In a bowl mix together rice flour, cornflour, almond meal, xanthan gum, sugar and baking soda.

Mix together the eggs, soy milk, oil, lemon juice and lemon zest.

Add wet ingredients mixture to dry ingredients and stir until well combined.

Line and fill a 12 pan cupcake tin so each is 3/4 full of mixture.

Bake for 20 minutes or until an inserted skewer comes out clean.

To make icing, mix together lemon juice, food colouring and icing sugar until nice and smooth.

Add more icing sugar if required to get a spreading consistency.

Add lemon zest to icing mixture.

Once cupcakes are cooled, spread icing onto cupcakes.


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