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Lou's Gluten-Free Lemon Cupcakes

Posted on Oct 07, 2012

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Lou's Gluten-Free Lemon Cupcakes
You can find all sorts of options for regular sponge cakes – the classic formula is to weigh three eggs and use the same amount of flour, butter, and sugar. Below, I’ve given you my favorite gluten-free recipe, as these can be more difficult to track down. This recipe can also be baked in one large tin. Makes 12 <b>Ingredients:</b> - Paper muffin liners - 1 1/2 stick of unsalted butter - 3/4 cup golden caster sugar - 2 beaten eggs - 1/2 cup ground almonds - 1 Finely grated zest and juice of 1 unwaxed lemon - 1/4 cup gluten-free plain flour - 1/2 teaspoon gluten-free baking powder - 5 tablespoons polenta flour

Step 1

Preheat your oven to 350°F.

Step 2

Line a muffin tin with grease-proof muffin liners in a color of your choice (remember, they are going to be on display).

Step 3

Beat the butter and sugar together until pale and creamy, then stir in the eggs and almonds, and then the lemon zest and juice.

Step 4

Sift the gluten-free flour and baking powder into this mixture; add the polenta flour, and stir gently until combined.

Step 5

Carefully spoon the mixture into the muffin liners, being careful not to spill any on the sides. Only fill them halfway (to allow room for the icing).

Step 6

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Bake for 20 minutes or until the cupcakes are firm to the touch. If in doubt, gently test with a skewer: if it comes out clean, they are done. (The cakes will have risen but will still be below the tops of the muffin liners.)

Step 7

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Transfer to a wire rack and allow to cool completely. Frost with gluten-free frosting.

Step 8

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Decorate cupcakes.

Step 9

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Reprinted by permission from <a href="http://www.amazon.com/gp/product/0789320878/ref=as_li_ss_tl?ie=UTF8&tag=craftfocom-20&linkCode=as2&camp=217145&creative=399349&creativeASIN=0789320878">"The Natural Wedding: Ideas and Inspirations for a Stylish and Green Celebration."</a> Written by Louise Moon; photographs by Marc Wilson.

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