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Tuesday, September 21, 2010

Gluten Free Lemon Cupcakes

I love baking, well you probably figured that out by now, so I had some extra time this morning and I thought that while I'll do some other chores as well, I'd make some cupcakes for the office.

I stuck with the gluten free theme, as I want to make delicious deserts and cakes that everyone can enjoy. And one can't really taste the difference in these.

This is what you need for 9 regular size cupcakes or one small cake pan.

100g butter (1 stick)
100g sugar
1 sprinkle salt
2 eggs
1 lemon, zest and 2 tbsp juice
75g corn flour
50g rice flour
1 tsp baking powder

With a mixer, cream the butter until it is nice and soft, then add the sugar and salt, continue to mix until nicely incorporated. Add the lemon zest and the lemon juice (from half of the lemon) and continue to mix. One by one mix in the eggs until nicely blended.

Mix the two flours and the baking powder so they are nicely blended. Then, using a rubber spatula, fold the flour mixture into the butter/sugar mix a bit at a time. DO NOT USE A HANDMIXER! Using a mixer will make the cupcakes rubbery.

Fill the mixture into prepared cupcake cups and bake at 350 degrees for about 20 minutes. I added some raspberries to some of mine, cause I thought that would go well with the lemon.

While the cupcakes are baking you can prepare the lemon glaze, using the juice form the second half lemon. Squeeze the juice into a little bowl and stir in powdered sugar until you have a thick runny glaze.

Once the cupcakes are done, remove from the oven, poke a couple of holes in them and brush on the lemon/sugar glaze. It will soak into the cupcakes. Let cool a little and brush on some more glaze if you like.

Once mine were cool, I drizzled some chocolate glaze on some of them, but you can leave that out. And now you are ready to enjoy!

Let me know if you tried the recipe and how you liked them. Oh and of course if you are not gluten free, you can substitute the corn and rice flour with regular flour.

Again Bon Apetit!

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