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Gluten free lemon drizzle cupcakes

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...

A tangy lemon cupcake with a lemon poured fondant icing, decorated with pretty yellow wafer flowers

Gluten Free

12 Cupcakes

Method

Lemon cupcakes

  1. Heat oven to 180C (fan 160C)

  2. Line baking tray with cases

  3. In a food mixer, beat the butter and sugar till light and fluffy

  4. Slowly beat the eggs one at a time to the butter and sugar mix

  5. Fold in sifted flour then stir in lemon juice, rind and milk till you have a smooth batter

  6. Divide the batter between the cases

  7. Bake for about 25 mins until cakes bounce back when lightly pressed

  8. Place on rack to cool

Lemon icing

  1. Place the icing sugar into a bowl and add the lemon juice, stirring until smooth

To decorate

  1. Prick the cakes with a fork and immediately pour the icing on top whilst the cakes are still warm

  2. Place cakes on a wire rack to cool

  3. Decorate each cupcake with a wafer daisy

Ingredients

Lemon cupcakes

  • 200g gluten free self raising flour

  • 200g butter (unsalted, at room temperature)

  • 3 large eggs

  • 200g caster sugar

  • 1 large lemons (grated zest and juice)

  • 2 tbsp milk (semi skimmed)

Lemon icing

To Decorate

Equipment

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Lemon drizzle cupcake

Equipment...

Ingredients...

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