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

INGREDIENTS:

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

METHOD:

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.

Enjoy!

Dairy-Free Chocolate Butter Cream Icing Recipe (LF) (GF)

This Dairy-free Chocolate Butter Cream Icing Recipe is a variation of that posted by The Dairy-Free Diva which can be found here. Finally, I can now make pretty cupcakes for my partner who is lactose intolerant :). Can't wait. Very excited! Lots of thanks goes out to Stephanie Colman: The Dairy-Free Diva for the recipe. I tried out my first batch on top of my feijoa cake; it was delicious and very easy to make.

INGREDIENTS:
3/4 cup cold margarine
2 2/3 cup icing sugar
6 tbsp cocoa powder
2 tsp vanilla essence

METHOD:
Put margarine into a bowl.
Sift in icing sugar and cocoa powder.
Mix well.
Mix in vanilla essence with a wooden spoon.
Over a shallow sink of warm water, beat the mixture until it forms into a spreadable consistency.
Remove bowl from sink and your dairy-free butter cream icing is ready to use.

TIPS:

• After you add the vanilla essence, the mixture will still seem quite dry
• Make sure the water in the sink is not hot as the mixture will split if heated too far
• After you start forming a thick icing consistency, electric beaters can be used to get a smooth consistency. 

Enjoy!

Just desserts here