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These dainty little lemony cupcakes are sweet and satisfyingly tart!

Lemon Drizzle Cupcakes (Gluten Free) - Recipe

Easy-peasy Zingy Lemon Cupcakes

There's no telling that these cakes are gluten-free and they have no refined sugar in them! This mix makes around 12 cupcakes. The inclusion of a nice blob of honey enhances that pleasant contrast between the sweet cake crumbs and the tart of the lemon rind. You can of course adapt the recipe by using an orange instead.

They didn't rise quite as much as we would expect a non-gluten mix to rise, however you could always add more mix to each cake case to raise the finished level. This will obviously result in less cakes but a bigger mouthful for each person!

Full Ingredients

75g Biona Virgin Coconut Oil or Butter
75g Doves Farm Self-Raising Flour
75-80g Xylitol
1 tbsp of runny honey
2 Eggs (we used medium)
Zest of 1 small lemon
3 tsp of milk or lemon juice

For the lemon drizzle & garnish:
2-3 tbsp lemon juice
4-6 tbsp Xylitol (enough to ensure the lemon juice is absorbed, but mix still runny enough to pour.)
Left over zest of the original lemon.

Method:

(N.B. This recipe was adapted from the Doves Farm Gluten-Free Butterfly Cakes Recipe.)
  1. Beat together the coconut butter, honey and Xylitol until light and fluffy.
  2. Beat in the eggs and lemon zest.
  3. Beat in the flour and milk/lemon juice.
  4. Spoon the mixture into paper cake cases standing on a baking tray.
  5. Bake in a pre heated oven for 10/12 minutes.
  6. Mix the lemon juice and Xylitol to form a runny mix.
  7. Using a teaspoon, drizzle a generous 1-2 teaspoons of the mix, using the back of the spoon to spread over the top surface.
  8. Leave to dry. Sprinkle with a little Xylitol before serving and a few slivers of lemon zest to garnish.

Temperature & cooking time: 10-12mins at 200°C/Fan180°C/400°F/Gas 6


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