Gluten Free Lemon Drop Cupcakes
Makes 12. Takes 30 minutes.
A super easy cupcake recipe using only 6 ingredients.
Why do my cupcakes crack?
If you are like me and struggle to get those perfectly rounded cupcake tops without cracks, let me throw you some tips that helped me. Firstly, the reason they crack is because they have risen too quickly, which means the either that the temperature is too high, or the batter has been over-mixed. If you notice the tops beginning to crack, turn the heat down so they won't split any further. Next, try to resist opening the oven door otherwise they might sink. And lastly, make sure your oven has properly pre-heated as well, so as not to mess up the baking process. Take this knowledge and may you be blessed with perfect cupcakes.
I N G R E D I E N T S
1 cup of gluten free self raising flour
1/2 cup of caster sugar
2 eggs (room temperature)
125 grams of butter (softened)
Rind of 1 lemon
1/3 cup of lemon curd
Icing sugar (optional)
M E T H O D
Preheat the oven to 170° celsius bake. Grease a standard muffin tray (with 12 muffin moulds) with butter.
Mix the butter and sugar until combined. Beat in egg and whisk until smooth.
Sift in the self raising flour and mix with a wooden spoon until combined.
Throw in the lemon rind and gently mix.
Spoon the mixture into the muffin trays, filling up to about 1/2 way.
Bake in over for 8-10 minutes or until golden on top. Read not above on how to make sure the cupcakes don't crack. To check if the are cooked through, stick a kebab stick into the middle of a cupcake - if it comes out clean then they are ready! Let them cool for 5 minutes.
Cut a small circle in the middle of the top of each cupcake that goes down to about halfway. Spoon in a teaspoon of lemon curd into each hole.
Sprinkle with a little bit of icing sugar and enjoy! Best eaten within 2 days.
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