Gluten-free lemon poppy seed cupcakes

These fluffy gluten-free lemon poppy-seed cupcakes are great for a lunchtime snack or a fancy morning tea

Kate Crocker

Gluten-free lemon poppyseed cupcakes

These fluffy cupcakes are great for a lunchbox snack or even a fancy tea party

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 12 cupcakes

Course: Snack

Cuisine: Australian

Ingredients Equipment Method Notes

Ingredients

  

Cupcakes

• 2 eggs
• 100 g butter, softened
• 120 g brown sugar
• 100 g tapioca flour
• 50 g brown rice flour
• 100 g sorghum flour
• 25 g baking powder
• 5 g psyllium husk
• Finely grated zest of 2 lemons
• 1 tbs poppy seeds
• 50 ml fresh lemon juice
• 160 g Greek yoghurt
• 125 ml oil

Icing

• 30 ml fresh lemon juice
• 15 g butter, melted
• 165 g gluten-free icing mixture

Equipment

• ½ cup capacity (125 ml) muffin tray
• Electric mixer or hand-held beaters
• Small mixing bowl

Method

 

Cupcakes

1. Grease and line 12 cavities in a half-cup (125 ml) capacity muffin tray
2. Preheat oven to 180° Celsius (conventional oven) or 160° Celsius (fan-forced oven)
3. In large bowl of an electric mixer, beat eggs on medium speed for 5 minutes. Add butter and sugar and beat for a further 3 minutes
4. Into the bowl, sift tapioca flour, brown rice flour, sorghum flour, baking powder and psyllium husk
5. Add lemon zest and poppy seeds
6. Add lemon juice, yoghurt and oil
7. Mix until thoroughly combined
8. Spoon mixture into tray until each cavity is approximately three-quarters full
9. Bake for 20 minutes
10. Allow to cool in tray

Icing

1. Put lemon juice and butter into small bowl
2. Sift in the icing mixture and stir until combined and mixture is smooth
3. When cupcakes are completely cool, spoon one dessert spoonful of icing over the top of each cupcake

Notes

Use the oil of your choice. I use olive oil.

Freeze and defrost at room temperature as required.

Gluten-free lemon poppyseed cupcakes and our weekly family ritual

One of the lovely things about childhood is little rituals. Kids seem to thrive on routine and doing something over and over can form really strong memories.

Every Thursday afternoon, I collect my kids from school and drive to Adelaide’s eastern suburbs so that my eldest daughter can have a violin lesson. While that’s happening, I take my other kids to a nearby bakery which is 100 percent gluten-free. That’s right! It’s a delightful little place called Food for You Especially Gluten Free Bakery, in Walkerville. Its amazing aromas smell just like a fully loaded gluten bakery.

That’s where my kids get their sugar treat for the week. We choose a gorgeous raspberry chocolate brownie for my eldest daughter and my son loves the chocolate caramel slice. My Coeliac daughter, on the other hand, can’t go past the lemon poppy seed cake. She gets it every week that it’s available. I understand why she chooses lemon over chocolate – she takes after me!

Anyway, after a number of weeks of delightful cakes, my daughter asked me to create my own version for lunchboxes. I was a bit apprehensive about putting lemon juice in a cake – I’ve tried it with orange juice in the past and it took about 5 attempts to get the cakes to a good quality. (My first few attempts shattered as soon as they were handled. Yikes!)

But lady luck was smiling on me this week. The first attempt was a success and the second, after some minor tweaks, was even better.

I don’t usually put iced cakes into the lunchboxes, but there’s only a little bit of icing on each cake and such a small amount every now and again is fine.

The best bit is that these cupcakes are my kids’ new favourite recess-time treat. Yep, some days I feel like I’m winning!

This recipe makes 12 cupcakes. I put some in the lunchboxes and freeze the rest for another day. Even better!

Do you have any family favourite rituals? Please share.

Enjoy!