As I told you in my chocolate cupcakes recipe, I simply love cupcakes!  These gluten free lemon cupcakes are just wonderful: they can be made ahead and frozen (without the icing); they are fast and easy to make; the children love them; they taste delicious… In a nutshell, they tick all the boxes 🙂

These can be offered to guests with a cup of tea, eaten by the children (and mum 😉 ) as a snack, taken on days out, brought to pot luck invitations, packed in lunchboxes…  the possibilities are endless!

Try them – I am SURE you won’t be disappointed.

Ingredients:

For 12 cupcakes:

• 130 g butter
• 130 g brown sugar
• 3 eggs
• 100 g rice flour
• 40 g cornmeal (see products used)
• 20 g buckwheat flour
• zest and juice of 1 lemon
• 1 teaspoon baking powder
• a pinch of salt

(Note about the flours: these cupcakes also work fine with 160 g of a gluten free flour mix, such as Schaer Mix C or Dove Farm self-raising flour)

For the icing:

• juice of 1 small lemon
• 150 g icing sugar

Method:

• Place the butter in a bowl and melt (in the microwave for one minute, or over a pan of boiling water).
• Add the sugar and eggs and mix well.
• Add the lemon juice and zest, the flours, baking powder and salt and mix well again.
• For baking, I use a cupcake/muffin tray, with cupcake cases.  Place a large spoonful of the mixture into each cupcake case and bake in the oven for 20 minutes, at 200°C.  Don’t overcook the cupcakes, or they’ll be too dry.
• Let the cupcakes cool down.
• Mix the icing sugar and lemon juice and put a spoonful of icing onto each cupcake.

Hope you like them 🙂