Gluten Free Lemon Cupcakes

• Vegetarian
• Gluten free

• Produce

  • 1 Lemon

• Refrigerated

  • 2 tbsp Dairy-free milk
  • 2 Eggs, large

• Condiments

  • 8 tsp Lemon juice
  • 210 g Margarine, dairy free

• Baking & Spices

  • 430 g (4 cups powdered sugar
  • 110 g 1/2 cup sugar
  • 120 g All purpose gluten free flour
  • 2 tsp Baking powder, gluten free
  • 2 drops Food coloring, Yellow
  • 1/2 tsp Xanthan gum

Found on noshtastic.com

Description

Ingredients

• 120g (¾ cup) All purpose gluten free flour
• ½ tsp xanthan gum (omit if your flour mix has gum added)
• 2 tsp gluten free baking powder
• 110g (1 stick) dairy free margarine
• 110g (½ cup sugar) granulated sugar
• 2 large eggs
• 2 tsp lemon juice
• lemon zest, from ½ lemon
• 430g, (4 cups) powdered sugar, sieved
• 100g (½ cup) dairy free margarine
• 6 tsp lemon juice
• 2-3 tablespoons dairy free milk
• 2 -3 drops yellow food coloring (optional)

Directions

• *READ NOTES FIRST*
• Preheat your oven to 350f
• Add flour, gum, baking powder, margarine, sugar, eggs, lemon juice, and lemon zest to your mixing bowl.
• Mix well until combined.
• line a cupcake baking tin with cupcake wrappers.
• This mix will make 9 - 12 cupcakes, it depends how much you fill the cupcake wrappers.
• Spoon about a tablespoon of the cupcake mixture into each cupcake wrapper.
• Bake for 18-20 mins on the middle rack in the oven, until cakes are fully cooked.
• Allow them to cool on baking rack.
• While cakes are baking make your frosting by mixing together powdered sugar, margarine, lemon juice. Add in some milk if you need to make the frosting thinner.
• When cakes are fully cooled pipe or spoon on the frosting, I used a wilton large star tip to pipe the frosting.