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Gluten Free lemon cupcakes
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Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
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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
Enjoy your meal!
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