Cupcakes (gluten free)

Name: Cupcakes (gluten free)
Total time: 2400 s
Yield: 1 2 cupcakes
Cuisine: British
Ingredients: 125 g gluten free self raising flour; 125 g butter at room temperature; 80 g caster sugar; 2 tbsp milk (any type); 2 large eggs; 1 tsp gluten free baking powder; Finely grated zest of a small lemon (optional); 125 g sifted icing sugar; 2-3 tsp warm water

Louise Neill Recipes @cook_24711468

Hampshire

Based on Mary Berry’s Lemon cupcakes but with much reduced sugar and gluten free. Optional fondant icing is very easy to make and much easier than piping buttercream!

Louise Neill Recipes @cook_24711468

Hampshire

Based on Mary Berry’s Lemon cupcakes but with much reduced sugar and gluten free. Optional fondant icing is very easy to make and much easier than piping buttercream!

Saved

Ingredients

Prep 10mins / Cook 20mins / Optional icing 10mins

1 2 cupcakes

125 ggluten free self raising flour
125 gbutter at room temperature
80 gcaster sugar
2 tbspmilk (any type)
2large eggs
1 tspgluten free baking powder
Finely grated zest of a small lemon (optional)
Optional icing
125 gsifted icing sugar
2-3 tspwarm water

Saved

Steps

Prep 10mins / Cook 20mins / Optional icing 10mins

1

Heat oven to 170 degrees C (fan).
2

Put all cupcake ingredients in K-Mix or other food processor and mix full speed for 2 mins.
3

Divide between cupcake cases and bake for 20 mins.
4

Allow to cool before icing.
5

To make icing: mix icing sugar and water vigorously, adding a little more water if necessary. When it still feels slightly too stiff it’s probably done. Dollop on top of cakes and it should spread a little but mainly keep the shape of the dollop!