Gluten-free lemon poppyseed cupcakes
These fluffy cupcakes are great for a lunchbox snack or even a fancy tea party
Equipment
- ½ cup capacity (125 ml) muffin tray
- Electric mixer or hand-held beaters
- Small mixing bowl
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
Instructions
Cupcakes
- 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
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
Notes
Use the oil of your choice. I use olive oil.
Freeze and defrost at room temperature as required.