These zesty floral cupcakes will banish those winter blues and have you dreaming of summer days!
Gluten-free lemon cupcakes with elderflower syrup
By Vicki Montague (freefromfairy.com)
Serves 12 | Prep 25 mins | Cook 20 mins | Calories 200 (per serving)
GF DF MF
Ingredients
For the cake:
- 120g (4¼oz) Free From Fairy Plain Flour
- 120g (4¼oz) ground almonds
- ½ tsp bicarbonate of soda
- 70g (2½oz) muscavado, brown or coconut sugar
- 80g (3oz) maple or rice syrup
- 3 large free-range eggs
- 55g (2oz) extra-virgin olive oil
- zest of 2 unwaxed lemons
- juice of 1 lemon
For the syrup:
- 3 tbsp white sugar or rice syrup
- juice of 1 lemon
- 3 elderflower heads
Method
- Mix the flour, almonds and bicarbonate of soda together well in a large bowl or stand mixer.
- Preheat the oven to 180ºC/Gas Mark 4 and line a 12-hole muffin tray with cases.
- In a separate bowl, whisk the sugar, syrup and eggs for 5 minutes until pale and fluffy.
- Add the oil slowly along with the lemon zest and juice.
- Fold in the flour mix and divide between 12 muffin cases.
- Bake for around 20 minutes until springy to the touch.
- While the cakes are baking, make the sugar syrup by placing all the ingredients into a small pan over a low heat.
- Bring slowly to a boil, stirring to dissolve the sugar if using.
- Take off the heat once boiled, discarding the elderflowers.
- Once ready, remove the cakes from the oven and spike around six holes in the top of each using a skewer.
- Divide the syrup between the cakes and allow to cool.
- Sprinkle with a little sugar before serving if you wish.
About the author…
Vicki writes the successful Free-from Fairy blog, which offers advice for those who are cooking free-from food for the first time or who have been diagnosed with an allergy. With recipes for all ages, including lots of ideas for kids, it’s a great online resource for those with a gluten-free, dairy-free or sugar-free diet.