Gluten Free poppy seed and lemon cupcakes.

This recipe is great for celebrations and are just the right size for a snack.

Ingredients:

225 grams of Gluten Free self raising flour

175 grams of caster sugar

zest of two lemons

3 eggs

100 grams of Greek yoghurt

175 grams of melted butter

1.5 tbsp of poppy seeds

Ingredients for drizzle

Juice of three lemons

100 grams of light brown sugar

Ingredients for butter icing

125 grams of soft butter

350 grams of icing sugar

2tbsp of the lemon drizzle

Method:

Preheat the oven to 180c and put 12 muffin cases into a muffin tin.

Mix the flour, sugar, lemon zest and poppy seeds in a large bowl. In a separate bowl mix the eggs and yoghurt together and then pour into the dry ingredients and add the butter. Mix until there is no lumps.

Once the mix is lump free divide between 12 cupcake cases evenly and place in the oven for 20 minutes.

Whilst the cakes are in the oven, place the lemon juice and light brown sugar in a saucepan and bring to the boil. Once boiled put to one side until the cakes come out of the oven.

Once cooked take the cakes out of the oven and place on a cooling rack. Prick the tops with a fork and put a desert spoon full of the drizzle on each cupcake, whilst the cupcakes are still warm. Once this is done leave to cool

Whilst the cupcakes are cooling add the icing sugar, butter and mix in a food mixer until light and fluffy. Add the lemon drizzle and continue mixing.

Once the cupcakes are cool place the butter icing into a piping bag and decorate the cupcakes.