gluten free cupcakes

Gluten Free Lemon and Poppy Seed Cupcakes

I’d like to say these gluten free cupcakes were a result of my own baking skills but the credit for these goes to my twin sister. My sister has been baking gluten free treats for my mum and I since we were diagnosed several years ago and after experimenting with many flour combinations, she has found the best results from this recipe.

These cupcakes were made for my mum’s 60th birthday and the lemon and poppy seed were a personal favourite!  Feel free to omit the lemon and poppy seeds and experiment with your own flavour combinations.

YOU WILL NEED

For the sponge mixture

  • 6 oz/ 170g caster sugar
  • 6 oz/170g softened butter
  • 6 eggs, beaten
  • 6 oz/170g Doves Farm gluten free self-raising flour (sifted)
  • 1 tsp baking powder
  • Juice and zest of one lemon
  • 1 tablespoon poppy seeds

For the butter icing

  • 6 oz/ 170g butter, softened
  • 12 oz / 350g icing sugar, sifted
  • Zest of one lemon (optional)

Equipment

  • 12 cupcake cases
  • A piping bag
  • 1 muffin tray
  • Decorative cake box (the one pictured is from B and M). This is optional but if you’re baking these for an occasion, they look extra special presented in a box

Lucy’s tips for success

  • Sieve the flour twice
  • Use stork margarine
  • Ensure the eggs are at room temperature

Technique

  1. Preheat the oven to 180C/350F/Gas 4
  2. Cream together the butter and sugar until light and fluffy
  3. Add the lemon juice and zest and mix well
  4. Gradually add the beaten eggs with one tablespoon of sifted flour and baking powder
  5. Fold in the rest of the flour lifting the spoon to add as much air as possible
  6. Divide between 12 cupcake cases and bake for 12-15 minutes or until golden brown and risen. You can check to see if the cake is cooked by sticking a cocktail stick or skewer into the middle of the sponge. If it comes out clean the cakes are ready
  7. Place cupcakes on to a wire rack and allow to cool before icing

To make the icing

  1. Beat the icing sugar, softened butter and lemon zest well together
  2. Add to a piping bag and using a closed star tip nozzle, gently point the tip of the piping bag on the outer edge and apply even pressure to the frosting-filled part of the bag with one hand while using the other hand to keep the top of the piping bag tightly twisted. Move in a circle around the edge and work your way to the centre of the cupcake, releasing pressure gently when you reach the centre to leave a nice frosting peak.