Gluten free lemon cupcakes

I made some gluten free lemon cupcakes yesterday, and took them round to my friend Jules’ house this afternoon, as she can’t eat gluten – I was tired when I made them last night, so I over cooked them by 3 minutes, oops! They’re a little dry but still OK. Then, after boxing them up, I dropped the box!! So they didn’t look quite so pretty by the time I got them to her house… All in all, a slightly disasterous baking session, but salvageable! The last time I made them they were yummy, so I have faith that they will be good next time :)

The recipe is from Doves Farm. I used the basic fairy cake recipe on the back of the gluten free self-raising flour packet, and adapted it to make lemon cakes.

The cakes are quite moist (if you don’t over cook them!) and taste great for gluten free – my Mum didn’t even know!

Gluten Free Lemon Cupcake Recipe

150g caster sugar

150g organic butter

3 organic eggs

Zest of 2 unwaxed lemons

2 tbsps lemon juice

3 tbsps soya milk

150g Doves Farm self-raising flour

To make the cakes

Preheat the oven to 200C / 180C fan oven / Gas mark 6

Line a 12 hole muffin tin with yellow fairy cake cases

Cream the butter and sugar using an electric hand whisk

Beat in the eggs

Beat in the lemon zest and juice, and soya milk

Sift in the flour and give the whole mixture a final whisk

Put 2 tsp into each paper case

Bake in the oven for 15 minutes

Leave to cool in tray for 5 minutes, then cool cakes on a wire rack

To make the butter icing

Beat 75g butter until creamy

Sift in 100g icing sugar and beat

Add zest of 1 lemon, 2 tbsps lemon juice and few drops of yellow food colouring

Sift in another 100g icing sugar, and beat well

Use a palate knife to spread over your cakes

Decorate with handmade icing flowers

GF lemon cupcakes in their box before I dropped them!

Tags: baking, butter, Cakes, Cupcakes, dovesfarm, fairycakes, flower, gf, glutenfree, icing, lemon, pink, pretty, yellow