Gluten free lemon cupcakes
These gluten free lemon cupcakes are beautifully moist and easy to make. They are dairy free too.
Ingredients
- 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
Instructions
- 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!
Nutrition (Approx)
Calories: 265kcal | Carbohydrates: 34g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 71mg | Potassium: 78mg | Fiber: 1g | Sugar: 18g | Vitamin A: 361IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 2mg