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The Free From Fairy

The Free From Fairy

Home » Free From Recipes » Wholegrain Lemon And Elderflower Cupcakes (Gluten & Dairy Free)

22nd July 2016 ·

Wholegrain Lemon And Elderflower Cupcakes (Gluten & Dairy Free)

Dairy-free Recipes· Free From Recipes· Gluten Free Cake Recipes· Gluten Free Recipes· Recipes Using Free From Fairy Gluten Free Flour· Soya Free Recipes· Sweet Gluten Free Recipes

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Lemon and elderflower cupcakes are simple to make and this recipe is both gluten free and dairy free to cater for those with food allergies and intolerances, or coeliac disease.

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It’s the last day before the schools are out so I will keep this short and sweet.  

Expect to ‘see’ a little less of me over the next 6 weeks, especially on social media.

Here, however, you can expect a new exciting series of blog posts called ‘Introducing’ in which I will introduce you to some brilliant small free from companies and their products, whilst also giving you a chance to win some of their things to try.

There will also be a couple of bigger give aways with more familiar brands…so watch this space carefully!

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As for today I am going to quickly share a recipe for lemon and elderflower cupcakes using my wholegrain gluten and rice-free flour blend.

I adapted it from a recipe in the River Cottage Gluten Free cookery book which I highly recommend.  I use it a lot, swapping out all the different flours used in the recipes for my wholegrain gluten free flour blend.

It is very easy and quick to make.  

If you don’t have any elderflowers don’t worry…just make the sugar syrup without the flowers or use a dash of elderflower cordial.

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Have a very happy, healthy and relaxed summer if like me, you will be on childcare duties.  

I will do my best to answer any questions you may have, but it may take me a little longer than usual…

Pin the recipe so you don’t lose it!

gluten & Dairy freelemon cupcakes

Wholegrain Lemon And Elderflower Cupcakes (Gluten & Dairy Free)

This simple recipe for lemon and elderflower cupcakes is both gluten free and dairy free.
5 from 3 votes
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Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Servings 12
Author Vicki Montague - the Free From Fairy

Ingredients
  

  • For the cake:
  • 120 g Plain Free From Fairy flour
  • 120 g ground almonds
  • 1/2 tsp bicarbonate of soda
  • 70 g muscavado - brown or coconut sugar
  • 80 g maple or rice syrup
  • 3 large eggs
  • 55 g extra virgin olive oil
  • Zest of 2 unwaxed lemons
  • Juice of 1 lemon
  • For the syrup:
  • 3 tbsp white sugar or rice syrup
  • Juice of 1 lemon
  • 3 elderflower heads - washed well

Instructions
 

  • Place the flour, almonds and bicarb in a large bowl and stir well. Or place them in a stand mixer and mix together until well combined
  • Pre-heat the oven to 180 degrees/160 degree fan/gas 4 and line a 12 hole muffin tray with cases
  • In a separate bowl (or empty the stand mixer bowl and use that) whisk the sugar, syrup and eggs for 5 minutes until pale and fluffy
  • Add the oil slowly along with the zest or 2 lemons and juice of 1 lemon
  • Finally fold in the flour mixture and divide between 12 muffin cases
  • Bake in the pre-heated oven for around 20 minutes until springy to the touch
  • Whilst the cakes are baking make the sugar syrup by placing all the ingredients into a small pan over a low heat
  • Bring slowly up to the boil, stirring to dissolve the sugar if using
  • Once boiling remove from the heat and discard the elderflowers
  • Once the cakes are cooked remove them from the oven and spike around 6 holes in the top of each using a skewer
  • Divide the sugar syrup between the cakes and allow to cool
  • Sprinkle with a little sugar before serving if you wish
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Previous Post: « Wholegrain Gluten, Dairy, Sugar & Egg Free Baguette Recipe
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Comments

  1. Rebecca Smith says

    5th June 2020 at 4:48 pm

    5 stars
    These sound divine. Knowing how well your past recipes have turned out I am looking forward to trying these. A perfect summertime bake.

    • Vicki Montague says

      8th June 2020 at 12:09 pm

      Thank you lovely 🙂

  2. Julie McPherson says

    12th May 2017 at 1:40 pm

    Hmm, these cupcakes sound delicious and it’s refreshing to see a cupcake recipe without buttercream. Commenting as BritMums Baking Round-up Editor.

    • Vicki Montague says

      12th May 2017 at 2:24 pm

      Oh yes, I try and avoid adding extra sugar!

  3. emma amoscato says

    28th July 2016 at 9:04 pm

    I look forward to reading the new series and discovering more small free from producers. #freefromfridays

    • Vicki Montague says

      28th July 2016 at 9:56 pm

      Thanks Emma. I hope I’ll introduce you to some people you don’t know!

  4. Kate - glutenfreealchemist says

    27th July 2016 at 2:12 pm

    A lovely recipe for end of term! Have a great summer and enjoy ‘parenting duties’……….

    • Vicki Montague says

      27th July 2016 at 3:39 pm

      And you!

5 from 3 votes (2 ratings without comment)

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Vicki Montague, the Free From Fairy

Welcome!

Hi. I'm Vicki Montague, scientist and mum to 'Roo' (16) and 'Sunshine' (14). I'm a freelance recipe developer specialising in 'free from' food and spend many hours in my kitchen experimenting to create exciting healthy recipes that are all gluten-free & mainly dairy-free. In July 2016 I launched the world's first wholegrain, gluten-free and rice-free flour blends. In May 2018 I launched my first online programme to help people adapt to a gluten free life. I can be found at food festivals giving cookery demos and I love nothing more than teaching people how to cook and lead a positive wholesome life. Find out more about my story...

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