Another few days have passed and as usual I have been in the kitchen whipping up some delicious treats to share even though I haven't been feeling up to par. I should have known not to rake the pine cones and needles up from the yard before Easter, but being the perfectionist I am I wanted everything to look nice for our family gathering.
Still I wasn't going to let a little spell of allergies keep me down, so out came the pans, flour, and ingredients, to make some delicious lemon cupcakes. Yum. These were a big hit even though everyone was so full from all the ham and Easter dinner trimmings. They were light, and delicious, and not a one was left.....That's the biggest compliment I could have gotten!
These would also make a nice light dessert for a Spring brunch or any get together. I used the same flour blend that I shared in my last post which is very versatile. The lemon flavor is delicate, not overpowering, and the cakes are moist and fluffy. A little lemon flavoring and just a drop of yellow food coloring in the icing, made them Easter worthy.
I am impressed with the texture and moistness this flour blend lends to the cakes I have baked recently. Its a keeper for sure. So as I write this post I have visions of Apple Pie flying through mind....I have a pie crust recipe my friend shared with me recently that I need to try....
So until next post, give the cupcakes a try and drop me a comment as to how it worked for you.
As always, Enjoy!
Sharon Lee
Lemon Cupcakes
INGREDIENTS:
1 c granulated sugar
2 large eggs
156 gr basic gluten free flour blend (the recipe for basic flour mix was posted in last post)
1 1/2 teas baking powder
1/4 teas salt
1/2 teas xanthan gum
1/2 c canola oil
1/2 c minus 2 teaspoons milk
2 teas lemon juice
the grated peel of 1 medium lemon
Preheat oven to 350* Place 14-15 cupcake liners in cupcake baking pans. NOTE *This makes more than 12 cupcakes after filling only 2/3 full.
Beat sugar and eggs until light and fluffy in a large bowl on medium speed with a electric mixer, for 1 minute.
Add the dry ingredients and liquids, beat about 1 minute more until thoroughly blended.
Fill cupcake liners about 2/3 full. Place in center of oven and bake about 18 to 20 minutes, or until center springs back or tooth pick comes out clean, and cupcakes are a light golden brown.
Cool pans on rack about 5 minutes before removing cupcakes from cupcake pans, letting rest on rack until completely cool before icing.
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