Gluten free lemon drizzle cupcakes

This is a really easy cake mix, with great results. I needed to quickly make up some cakes in a hurry these were perfect!

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Lemon drizzle cupcakes

3 large free range eggs ( weight 200g )

200 g SR Flour gluten free ( I used Doves farm )

200 g unsalted butter ( room temperature )

150g sugar or dextrose

Lemon zest

 

Method

pre heat oven 180c fan

Cream together softened butter and sugar

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add beaten eggs gradually

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add a little flour if it starts to split

grate zest from the lemon and add to mixture with the gluten free flour

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mix well together

spoon into cake cases

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bake for 15 mins until starting to turn golden and springy to the touch

cool on a wire rack

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For Drizzle-

juice 1 lemon and add some sugar, dissolve sugar in the juice on a low heat

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spoon on to the warm cakes and let it soak in

once completely cool, sprinkle some icing sugar on top.

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store in an airtight container

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To make them extra special remove the centre from the cake and add some good quality gluten free lemon curd or make some delicious homemade curd.

Happy Baking!

 

 

 

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One thought on “Gluten free lemon drizzle cupcakes

  1. They look nice and simple to make. I like the idea of lemon curd in the middle. We normally have a large lemon drizzle cake at home, it never lasts. I use pure spread instead of butter, but will definitely give this a try. Thanks for sharing.

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