Dessert Gluten Free

Sunshine Lemon Cupcakes

Sunshine Lemon Cupcakes

Sunshine Lemon Cupcakes

 

Ingredients:
3 cups flour or Gf all purpose flour

1/4 tsp salt

1 cup Earth Balance non-dairy substitute  room temp

2 cups white sugar

EnerG egg equivelant to 4 eggs ( on box)

1 Tsp Vanilla

2 Tbsp Lemon zest

1 cup rice milk

2 1/2 Tbsp fresh lemon juice- from your tested lemons, divided

 

Lemon glaze:

1/2 bag powdered sugar

1 tsp fresh lemon juice

1 tsp fresh lemon zest

rice milk (to thickness)

 

Preheat oven to 350 degrees. Line 24-30 cupcake tin with liners and set aside. In one bowl sift flour and salt together and set aside. In your standing mixer whip the sugar and butter together until fluffy (3mins).

In a smaller bowl whip together your EnerG egg replacer and water and whisk until well blended! Then add in your “eggs” to your mixer still mixing at medium speed. Next mix in your vanilla and zest lemon right into mixer.

Then add in 1/3 of your flour mixture. Add half of your milk amount, then add 1/3 flour again. Then add your lemon juice. Then add in the last 1/3 of the four mixture followed by the last half of your rice milk. mix until just combined and scrape your mixing bowl to be certain it was all incorporated.

Finally, using a level cupcake scooper, scoop into each cupcake tin evenly. Bake at 350 degrees for 15 mins. Take them out and check the center by inserting a toothpick. If it comes out quickly easily and most importantly- clean, then they are done.. if not, let them bake an additional 2 minutes until they are. Let cool then you can frost them with regular icing or make a simple lemon glaze which I have a recipe for here. Mix all ingredients in standing mixer leaving rice milk for last and add slowly until you hit the consistency that you like. Only put on fully cooled cupcakes and chill for a couple minutes and it will set. The photo is just regular vanilla frosting, but I also made some with the glaze- they went so fast I couldn’t get a pic! These are amazing little cupcakes and taste fantastic gluten free I highly recommend King Arthur Gluten Free all purpose flour for this recipe. It works wonders!! Enjoy!!

 

 

 

Sarah Plato

I am a mother of two Allergic kids, one of whom is severely allergic to Dairy, Eggs, Peanuts, tree nuts and shellfish, moderate to Soy and coconut. I have had to learn how to cook a lot from scratch in order to have food in my home that is safe for my family to come in contact with and to eat. I personally don't want anyone to feel left out ever and I especially don't want my children to not be able to enjoy at least some of the same foods just because they are allergic to basic ingredients. So with some good motivation I have taught myself how to cook and bake and I have come up with some great recipes to share with the world. I want to make it easier on other people in similar positions. Hopefully I can help other people to be able to also enjoy foods that previously would have been thought to have been off limits.

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