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+ servings

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
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
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