How To Make Gluten Free Lemon Juice Cupcakes.
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Now… drum roll… onto the recipe…. 🙂
Recipe Sheet
How To Make Gluten-Free Lemon Juice Cupcakes
Equipment
- 1 Mixing Bowl
- 1 spatula
- 1 electric mixer
- 1 baking tray
Ingredients
Cake mix
- 210 g of gluten-free all-purpose flour
- 1 teaspoon of baking powder
- 70 g of honey
- 190 g of caster sugar
- 2 eggs
- 3 tablespoons of lemon juice
- 110 g of butter
Buttercream
- 200 g butter
- 375 g icing sugar
- 2 tablespoon of lemon juice
- sprinkles
Instructions
- Preheat the oven. Preheat to 180°C (160°C fan/ gas 4).
- Mix the dry ingredients (all-purpose flour, baking powder and caster sugar) in a mixing bowl. Mix thoroughly using a spatula/ an electric mixer.
- Add the butter, honey, lemon juice and eggs to the mixing bowl. For the best results, use an electric mixer.
- Place the cupcake cases into the baking tray. Then pour the mixture into each case. Allow the cases to fill about 70-80% of the case.
- Bake in the oven for about 30 minutes. Keep an eye on the cupcakes in the oven. The oven should already be preheated.
- Check to see if the cupcakes are baked all the way through by putting a wooden pick/ cake tester into the middle of each. If the pick comes out clean, then they are fully baked through.
- Take the cupcakes out of the oven and transfer to a cooling rack. Allow the cupcakes for fully cool. For optimal results, leave the cupcakes to cool for about an hour.
- In a mixing bowl, make the buttercream. Combine the butter, lemon juice and icing sugar. Use an electric mixer.
- Frost the cupcakes with buttercream. If you have any gluten-free sprinkles, feel free to add them to the buttercream!
- Enjoy! 😊 If you want to cut the cupcakes into butterfly style or leave them whole, it is up to you.
Ingredients
Buttercream
- 200g butter
- 375g icing sugar
- 2 tablespoon of lemon juice
- Sprinkles
Cake mix
- 210g of gluten-free all-purpose flour
- 1 teaspoon of baking powder
- 70g of honey
- 190g of caster sugar
- 2 eggs
- 3 tablespoons of lemon juice
- 110g of butter
Method
- Preheat the oven.
Preheat to 180°C (160°C fan/ gas 4).
- Mix the dry ingredients (all-purpose flour, baking powder and caster sugar) in a mixing bowl.
Mix thoroughly using a spatula/ an electric mixer.
- Add the butter, honey, lemon juice and eggs to the mixing bowl.
For the best results, use an electric mixer.
- Place the cupcake cases into the baking tray. Then pour the mixture into each case.
Allow the cases to fill about 70-80% of the case.
- Bake in the oven for about 30 minutes.
Keep an eye on the cupcakes in the oven. The oven should already be preheated.
- Check to see if the cupcakes are baked all the way through by putting a wooden pick/ cake tester into the middle of each.
If the pick comes out clean, then they are fully baked through.
- Take the cupcakes out of the oven and transfer to a cooling rack.
Allow the cupcakes for fully cool. For optimal results, leave the cupcakes to cool for about an hour.
- In a mixing bowl, make the buttercream. Combine the butter, lemon juice and icing sugar.
Use an electric mixer.
- Frost the cupcakes with buttercream.
If you have any gluten-free sprinkles, feel free to add them to the buttercream!
- Enjoy! 😊
If you want to cut the cupcakes into butterfly style or leave them whole, it is up to you.
Thank You For Reading! 🙂
Thank you so much for reading my recipe on How To Make Gluten Free Lemon Juice Cupcakes. Hopefully, you will give my recipe a try and get to experience what it is like to eat the food of VIPs. Be sure to comment and tell me how the recipe went. Just a reminder that I do also have a Pinterest account, so be sure to give that a like and follow also to make sure that you never miss when Gluten Free VIPs post (but just a reminder that I post every Monday).
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