This recipe is from the cookbook Simply...Gluten-free Desserts: 150 Delicious Recipes for Cupcakes, Cookies, Pies, and More Old and New Favorites by Carol Kicinski of the blog Simply Gluten Free, where you can get lots more information about gluten free eating. You can also find Simply Gluten Free on Facebook and Twitter. The recipe is posted with permission from the publisher. I have many family members who can't eat gluten, and others who feel their bodies simply run better without it. And I personally am a fan of the mix of lemon and lime flavors. I haven't tried this yet but it looks delightful.
Lemon Lime Cupcakes
Makes 12 cupcakes
These cupcakes have a dense base bursting with citrus and a sweet glaze topping. For some reason they seem very feminine to me and are the perfect compliment to an afternoon tea party.
Ingredients:
Cupcakes
2 lemons, preferably organic
2 limes, preferably organic
½ unsalted butter at room temperature
½ cup granulated sugar
½ teaspoon pure vanilla extract
1 cup plus 2 tablespoons sweet rice flour blend
½ teaspoon baking powder
scat ½ teaspoon kosher or sea salt
Glaze
1 ½ cups confectioners’ sugar, sifted
Candied Citrus Zest – Optional garnish
Directions:
Cupcakes
Preheat oven to 325 degrees. Insert paper liners into the cups of a muffin pan.
Finely zest the lemons and limes and mix together, reserving ¼ teaspoon for the glaze. Juice the lemons and limes and mix together the juices. Measure out 3 tablespoons of the juice for the glaze. The rest can be used for something else.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until very light and fluffy, about 5 minutes. Turn mixer to low and add the eggs, one at a time, mixing until each egg is fully mixed in, scraping down the sides of the bowl with each addition. Add the vanilla extract and zest (except for the ¼ teaspoon reserved for the glaze) and mix well.
In a separate large mixing bowl, whisk together the sweet rice flour blend, baking powder and salt. With the mixer on low, gradually add the flour mixture into the butter mixture. With a large spatula, scrape the sides and bottom of the mixing bowl to ensure batter is well mixed.
Divide the batter among the prepared pans. Bake for 20 - 25 minutes or until springy on the top and a toothpick inserted in the center comes out clean. Allow to cool in pan for 10 minutes then remove to a wire rack to cool completely.
Glaze
When cupcakes are completely cooled, whisk together the confectioners’ sugar, the 3 tablespoons of citrus juice and the reserved ¼ teaspoon of zest until completely smooth.
Spoon glaze onto cupcakes and refrigerate until glaze hardens, about ½ hour.
Garnish with candied citrus zest if desired.
Lemon Lime Cupcakes
Makes 12 cupcakes
These cupcakes have a dense base bursting with citrus and a sweet glaze topping. For some reason they seem very feminine to me and are the perfect compliment to an afternoon tea party.
Ingredients:
Cupcakes
2 lemons, preferably organic
2 limes, preferably organic
½ unsalted butter at room temperature
½ cup granulated sugar
½ teaspoon pure vanilla extract
1 cup plus 2 tablespoons sweet rice flour blend
½ teaspoon baking powder
scat ½ teaspoon kosher or sea salt
Glaze
1 ½ cups confectioners’ sugar, sifted
Candied Citrus Zest – Optional garnish
Directions:
Cupcakes
Preheat oven to 325 degrees. Insert paper liners into the cups of a muffin pan.
Finely zest the lemons and limes and mix together, reserving ¼ teaspoon for the glaze. Juice the lemons and limes and mix together the juices. Measure out 3 tablespoons of the juice for the glaze. The rest can be used for something else.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until very light and fluffy, about 5 minutes. Turn mixer to low and add the eggs, one at a time, mixing until each egg is fully mixed in, scraping down the sides of the bowl with each addition. Add the vanilla extract and zest (except for the ¼ teaspoon reserved for the glaze) and mix well.
In a separate large mixing bowl, whisk together the sweet rice flour blend, baking powder and salt. With the mixer on low, gradually add the flour mixture into the butter mixture. With a large spatula, scrape the sides and bottom of the mixing bowl to ensure batter is well mixed.
Divide the batter among the prepared pans. Bake for 20 - 25 minutes or until springy on the top and a toothpick inserted in the center comes out clean. Allow to cool in pan for 10 minutes then remove to a wire rack to cool completely.
Glaze
When cupcakes are completely cooled, whisk together the confectioners’ sugar, the 3 tablespoons of citrus juice and the reserved ¼ teaspoon of zest until completely smooth.
Spoon glaze onto cupcakes and refrigerate until glaze hardens, about ½ hour.
Garnish with candied citrus zest if desired.
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