Gluten Free poppy seed and lemon cupcakes.
This recipe is great for celebrations and are just the right size for a snack.
225 grams of Gluten Free self raising flour
175 grams of caster sugar
zest of two lemons
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
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.