Gluten Free Dairy Free Lemon Cupcakes:
makes 12 cupcakes
1 1/4 cups Gluten Free All Purpose Flour*
2 tsp baking powder
1/2 tsp salt
3/4 cup + 2 TBS sugar
1/4 cup vegetable oil
3/4 cup rice milk
1/4 tsp white vanilla
1/2 tsp lemon oil
1 tsp lemon zest
2 eggs
Preheat oven to 350 degrees. In a large bowl combine sugar, oil, eggs, vanilla, lemon oil, lemon zest and beat until smooth. In a small bowl combine flour, baking powder, and salt. Add flour mixture to wet ingredients alternating with the rice milk. Mix on medium speed for about 1-2 minutes. Fill 12 sprayed or paper lined muffin cups about 2/3 full. Bake 18-20 minutes or until wooden pick inserted in center comes out clean. Remove from pan and cool on wire rack before frosting.
Lemon Icing:
1/4 cup shortening
1/4 cup Earth Balance Spread
1/4 tsp clear vanilla
3/8 tsp lemon oil
1 to 1 1/2 TBS lemon juice
1 tsp lemon zest
2 cups + 2 TBS powdered sugar
dash salt
yellow paste food color (optional)
Whip shortening and spread until fluffy. Add vanilla, lemon oil, lemon zest, powdered sugar, lemon juice and salt. Whip again until fluffy and smooth. Frost cupcakes when cool to the touch. I used a pastry bag fitted with a Wilton 1M tip. Top with strawberries or raspberries for garnish.
Cook’s Notes: I used a relatively inexpensive food grade lemon oil. If you use a high quality therapeutic grade, you may need less. One large lemon produces about 1 tsp lemon zest when grated with a very fine grater or zester. Do not grate down into the white part of the rind. If you tolerate dairy, milk may be used in the cupcakes and butter in the frosting in place of the Earth Balance spread.
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