A simple recipe for moist gluten free lemon cupcakes that can also be made without dairy for those who are following a gluten and dairy free diet.
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The story behind the recipe
There was great excitement at breakfast this morning!
The first wobbly tooth of the family came out, making me feel ever so slightly squeamish…with a pang of nostalgia mixed in.
Oh how vividly I remember that slightly peculiar feeling of having a ‘hole’ in your mouth.
Let’s hope the tooth fairy remembers to come tonight…after a few drinks with a friend she might just forget, so I have warned my daughter that if she is busy tonight she may not come for a few nights.
Best to cover her back for her, being a fairy friend of mine.
Our kids’ school is running a Great British Bake Off-style competition tomorrow for Children in Need, and needless to say both kids want to enter.
We therefore spent the late afternoon yesterday baking cakes, and I thought I would share my daughters with you.
She decided, using my cook books as inspiration, that she wanted to bake some gluten free lemon cupcakes.
I suggested using a tried and tested lemon cupcake recipe (courtesy of Nan).
How do you make gluten free lemon cupcakes?
These lovely moist cupcakes are super easy to make. First you will need to whisk together the fats and the sugar. This puts some air into the mixture before adding any other ingredients.
I personally prefer doing this with a stand mixer (I have this Sage one that I highly recommend) but you can do it with a hand mixer too.
Once the mixture looks light and fluffy it’s time to add all the other ingredients in, except the flour. By whisking this mixture again, you’ll get more air into the mix resulting in a light and fluffy cake mixture.
The final step is to fold the flour into the mix. I do this with a metal spoon which prevents the air you have whisked in, from being lost.
How do you store the cupcakes?
I store these cakes in an airtight container at room temperature. They will last for 3-4 days depending on how warm it is in your house.
Alternatively these freeze really well and can be removed from the freezer a couple of hours before you want to eat them in order to defrost.
What other cupcake recipes do you have?
I’m a big fan of cupcakes for a number of reasons.
Firstly, they are already a portion so they help with portion control. As long as you stick to just one you aren’t going to be over indulging!
Secondly, they freeze really well and are therefore perfect for storing there for when needed.
Finally, they cook much quicker than cakes so you can be eating them sooner. That’s my favourite reason!
So if you’re after other cupcake recipes then check out these:
Gluten Free Lemon & Elderflower Cupcakes (Dairy Free)
Simple Gluten Free Dairy Free Cupcakes
Easter cupcakes – chocolate simnel cakes
How do you decorate these gluten free lemon cupcakes?
I’ll leave that up to your imagination but to give you some ideas you could:
Leave them plain
Make a dairy free butter icing with 100g dairy free margarine beaten with 400g icing sugar and the flavouring of your choice
Make a standard butter icing
Make a sugar syrup (you’ll find the recipe here) and pour over the gluten free cupcakes while they are still warm.
Whatever you do, the result is a batch of lovely, moist and calcium rich cupcakes.
Pin the recipe so you don’t lose it:
Gluten free lemon cupcakes
- 95 g dairy-free margarine - (or butter if not dairy free)
- 75 ml vegetable oil - I use mild olive oil
- 195 g white granulated sugar
- 225 g dairy free yoghurt - I used Alpro which is made from soya, hence this recipe is not soya-free. You could use cows milk yoghurt if you're not dairy free
- 2 medium eggs
- 250 g Free From Fairy gluten free self-raising flour - I always use my wholegrain flour blend. If the self raising isn't available you'll need to add 2 1/2 tsp baking powder with the plain flour
- 1 lemon - zest only
- 1 tsp lemon extract - I think the juice of the lemon would be fine if you don't have this
- In a large bowl cream (whisk) the margarine, oil and sugar together until the mixture turns pale and flufffy
- Add the yogurt, lemon zest, lemon extract and eggs and continue to whisk on a high speed for about 1 minute
- Fold in the flour
- Dollop the cake mix into 12 muffin cases in a muffin tray and bake in a pre-heated oven for 20-25 minutes at 180 degrees, 160 degree fan oven until a skewer comes out clean and the top springs back when you touch it
- Cool and decorate how you please!
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