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’m 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.
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
30 ml fresh lemon juice
15 g butter, melted
165 g gluten-free icing mixture
Grease and line 12 cavities in a half-cup (125 ml) capacity muffin tray. Preheat oven to 180° Celsius (conventional oven) or 160° Celsius (fan-forced oven).
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.
Into the bowl, sift tapioca flour, brown rice flour, sorghum flour, baking powder and psyllium husk. Add lemon zest and poppy seeds.
Add lemon juice, yoghurt and oil.
Mix until thoroughly combined.
Spoon mixture into tray until each cavity is approximately three-quarters full. Bake for 20 minutes.
Allow to cool in tray.
To make the icing, put lemon juice and butter into small bowl. Sift in the icing mixture and stir until combined and mixture is smooth.
When cupcakes are completely cool, spoon one dessert spoonful of icing over the top of each cupcake.
Makes 12 cupcakes