I have to admit I have never had to make many Gluten Free Cakes. My family has been lucky in the fact that none of us have any food allergies not yet anyway but old age always brings a few surprises.
We have diabetes on both sides of our family on my side more so. I am shocked how much Diabetes is ignored by people as they get older. As I have mentioned my daughter Amy is visionally impaired, she began to lose her sight when she was 18 mainly due to corneal eye problems, she’s 20 now, but for the past two years she has been attending a training programme run by The Council for the Blind in Ireland, but shockingly a good few of her class are middle-aged people who ignored their Diabetes and now have vision problems because of it..scary.. but any how way off topic let’s get back to the Gluten Free Lemon Cup Cakes.
On Friday I finally got to do some Gluten-Free Baking when my good friend Claire and her little boy Jacob dropped in for a cuppa on their way back from a hospital appointment. Jacob who’s five developed a gluten intolerance when he was 3 years old. I told her I’d have her favorite lemon cupcakes waiting for her and she told me she would bring something separate for Jacob.. She explained to me later how difficult it is sometimes for Jacob being on a gluten-free diet for example if he’s invited to a birthday party, she has to make a list of what he is not allowed to eat and give it to the parents in advance, in the end he always brings his own treats she said its much easier all round..
I decided as a surprise to make her favorite Lemon Cupcakes gluten free so both she and Jacob could enjoy them together. It was so much easier than I expected, for this particular recipe all I had to do was swap out the Normal Plain Flour for Gluten Free Flour – that was it in a nut shell, the baking powder I use was already gluten-free. Happy Days and I got a chance to use the new “Dr Otkers Cupcake Centres” a lovely new product that inserts a zesty lemon centre into the cooked cupcake!!
The Cupcakes take about 15 mins to cook and when they are slightly cool you slice the top off so they are nice and even and simply insert the nozzle into the cupcake for about 2 seconds – and you have a lovely centre of Zesty Lemon
I used some lovely green polka dot cup cake cases..from my stash of 100’s.. I have this thing about collecting cupcake cases as well as cookery books & baking equipment that I never use
The frosting I used here was a White Chocolate Buttercream Frosting and I added a little yellow colour to give it a lemon effect.. you could just use Vanilla Buttercream if you preferred.
I pipped a swirl on each cup cake using a 1M nozzle and topped them off with some lovely little Mini Lemon Meringue pieces I picked up in M&S.. and of course some sprinkles
It’s such an easy yummy recipe, it took about 45 mins from start to finish and was well worth the effort to see the look on Jacobs and Claire’s Face when they saw them .
This recipe can easily be converted to “normal” cupcakes by just swapping the Gluten Free Flour for ordinary plain flour. The rest of the ingredients are exactly the same
“Gluten-Free” Lemon Surprise & White Chocolate Cupcakes
- 25 g Butter
- 125 g Caster Sugar
- 125 g Gluten-Free Plain Flour
- Medium Eggs x 2
- 1 & 1/2 tsp Baking Powder
- 1 tsp vanilla extract
WHITE CHOCOLATE BUTTER CREAM
- 200 g white chocolate
- 280 g unsalted butter
- 280 g icing sugar
- 1 tsp vanilla extract
- Yellow colour paste
- M&S Mini Lemon Meringues or your own decorations or sprinkles
- Dr Oekers Zesty Lemon surprise inside
- Preheat oven to 190°C/Gas Mark 5.
- Cream together the butter and sugar
- Sieve the flour and baking powder together, add 1tbsp flour, and one egg then mix well, repeat then add the vanilla extract. Add the remainder of the flour and mix till smooth.
- Put some nice cupcake cases into tins, and then spoon the mixture in until it comes halfway up each case.
- Bake in oven for 18-20 minutes until risen and lightly golden. Remove and allow to cool.
- When cooled insert tube of Dr Oetkers Lemon Surpise into each Cupcake and Squeeze for 1-2 seconds
TO MAKE THE WHITE CHOCOLATE BUTTER CREAM FROSTING
- Melt the chocolate in a heatproof bowl over a pan of barely simmering water.
- Leave to cool slightly.
- In a large bowl, beat the butter and icing sugar together until creamy. Beat in the chocolate and vanilla extract until nice and fluffy
- Put frosting into piping bag with a 1m tip and pipe a swirl on top of each cake.
- Top with sprinkles of your choice and mini meringues if you have them
This recipe can easily be converted to a “normal” Lemon Cupcake Recipe by just swapping the Gluten Free Flour for Normal plain flour, all other ingredients are the same