Gluten Free lemon cupcakes

Step 1/5

• 40⅞ g butter
• 40⅞ g caster sugar
• ¾ eggs

Soften the butter in the microwave for 20 seconds. Cream together the butter and the sugar until combined, then add the egg and mix until it all comes together

Step 2/5

• 40⅞ gluten-free flour
• ⅞ tsp baking powder
• ⅛ tsp Xantham gum

Add the dry ingredients and mix until all combined

Step 3/5

• ½ lemon zest
• ⅜ tsp lemon juice

Add the lemon juice and zest. Then place about a tablespoon into each cupcake case. Put in the oven for 12 -15 minutes until golden brown.

Step 4/5

• 40⅞ g butter
• 81⅞ g confectioner’s sugar
• ⅜ lemon zest
• ⅜ tbsp lemon juice

Using an electric whisk, whisk the butter until pale in colour and fluffy. Then stir in the icing sugar and the lemon juice and zest.

Step 5/5

Put the butter cream into a piping bag and pipe swirls on top of each cupcake