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Gluten free creamy lemon cupcakes

Delicious zingy lemon cupcakes, topped with a swirl of creamy vanilla buttercream and crunchy sugar. Perfect for a tea time treat.

Gluten Free

12 Cupcakes

Method

Creamy lemon cupcakes

  1. Preheat oven to 160-180 deg C (325-350 deg F).

  2. Line muffin tray with paper cases.

  3. Beat butter, cream cheese, eggs, lemon zest and sugar with an electric mixer until the mixture turns a pale colour.

  4. Add flour and beat on low, until you have a smooth batter.

  5. Divide batter among cases.

  6. Bake for about 25-30 mins until cakes bounce back when lightly pressed

  7. Place cakes on a wire rack to cool.

Vanilla buttercream

  1. Make up a batch of vanilla buttercream

To decorate

  1. Fill piping bag fitted with the a star nozzle with vanilla buttercream.

  2. Pipe a swirl of buttercream on top of cakes.

  3. Sprinkle with shimmer sugar

Ingredients

Creamy lemon cupcakes

  • 90g butter (unsalted, at room temperature)

  • 90g cream cheese

  • 2 tsp lemons (zest)

  • 2 large eggs (at room temperature)

  • 150g caster sugar

  • 150g gluten free self raising flour

Vanilla buttercream

  • 450g vanilla buttercream

To Decorate

See more...

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