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 Ingredients:
- 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
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
Transfer to a wire rack and allow to cool completely. Frost with gluten-free frosting.
Step 8
Decorate cupcakes.
Step 9
Reprinted by permission from The Natural Wedding: Ideas and Inspirations for a Stylish and Green Celebration.
Written by Louise Moon; photographs by Marc Wilson.
