Name: Gluten-free lemon cupcakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: Lemon cupcakes; 175 gram dairy-free spread; 3/4 cup caster sugar; 1 teaspoon vanilla essence; 2 eggs, at room temperature; 1 1/2 cup gluten-free self-raising flour; 1/2 cup rice flour; 1/4 cup soy milk; 250 gram cream cheese, at room temperature; 1 1/2 cup gluten-free icing sugar; 1 tablespoon lemon juice; 2 teaspoon grated lemon zest

Gluten-free lemon cupcakes

Sweet fluffy lemon cupcakes perfect for your next brunch or morning tea. And they're gluten-free too!

Makes 12

Prep

15M

Cook

15M

Total

30M

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Ingredients

Lemon cupcakes

175 gram dairy-free spread

3/4 cup caster sugar

1 teaspoon vanilla essence

2 eggs, at room temperature

1 1/2 cup gluten-free self-raising flour

1/2 cup rice flour

1/4 cup soy milk

250 gram cream cheese, at room temperature

1 1/2 cup gluten-free icing sugar

1 tablespoon lemon juice

2 teaspoon grated lemon zest

Method

Lemon cupcakes

1.Preheat oven to 200°C/180°C fan-forced. Line a 12-hole (1/3 cup) muffin tray with paper cases.

2.Using an electric mixer, beat spread and caster sugar in a bowl until light and creamy. Beat in essence. Add eggs, one by one, beating lightly after each addition. Sift combined flours over egg mixture. Add milk, then fold until just combined. Divide mixture among prepared holes; level surfaces. Bake for 15 minutes or until a skewer inserted at centres comes out clean. Stand in tray for 3 minutes, then transfer to a wire rack to cool completely.

3.Using an electric mixer, beat cream cheese, sifted icing sugar, juice and half the zest until smooth. Spread icing over cooled cupcakes. Sprinkle with remaining zest.

Woman's Weekly Food

Ingredients

Method

Lemon cupcakes

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