Thursday, September 12, 2013

*Gluten-Free* Lemon Cupcakes with Lavender Frosting


Last weekend, I had a surprise party for my mum's birthday. I decided to make a bunch of different "bite-size" desserts - this is one of those desserts. I planned something that was gluten-free in case anyone had any food allergies. I've never baked anything that was gluten-free before, so I was a little nervous. But these cupcakes turned out SO well, my fear of baking gluten-free is gone (adapted from this great recipe).

I didn't have coconut flour or white rice flour lying around my house, but I found them in my local grocery store in the baking aisle. I know it seems crazy to buy a bag of flour when you only need 1/3 cup, but these cupcakes were so good and so moist, I'll definitely use the rest of the flour!

 


Gluten-Free Lemon Cupcakes with Lavender Frosting


Gluten-Free Lemon Cupcakes
(Yields 3-4 dozen mini cupcakes OR ~1 dozen standard cupcakes)

Ingredients:
  • 1/3 cup coconut flour
  • 1/3 cup white rice flour
  • 1/4 tsp. salt
  • 1/2 tsp. baking soda
  • 3/4 cup sugar
  • 3/4 cup milk (I used vanilla almond milk, but regular milk is okay too)
  • 1/3 cup oil
  • 1/3 tsp. vanilla extract
  • 2 Tbsp. orange zest (1 large orange)
  • 2 Tbsp. lemon zest (1-2 lemons)
  • 4 eggs + 1 egg white

Directions:
  1. Preheat oven to 350°F. Line mini muffin pan with cupcake papers
  2. In a medium bowl, whisk together coconut flour, white rice flour, salt and baking soda. Set aside
  3. Mix sugar and oil. Add orange and lemon zests and vanilla extract
  4. Add eggs, one at a time, mixing well after each addition
  5. Alternate adding flour  mixture and milk into the wet ingredients (beginning and ending with flour mixture)
  6. Fill each cupcake 2/3 full with batter. The batter will seem very liquidy but it's okay! The coconut flour absorbs a lot of moisture during the baking process
  7. Bake for 11-13 minutes* or until cupcakes are springy to the touch and a cake tester inserted into the cupcake comes out clean
  8. Remove to a wire rack and allow to cool

Lavender Frosting

Ingredients:
  • 8 Tbsp. unsalted butter, softened
  • 1/3 cup milk (again, I used vanilla almond milk, but regular milk is okay too)
  • 1 Tbsp. lavender buds
  • 1 1/2+ cups powdered sugar (enough to get the consistency you want)
  • 1-2 drops red and blue food coloring - optional

Directions:
  1. Heat milk and lavender buds in a small pot over low heat. Simmer for 5-7 minutes
  2. Strain lavender buds from milk (squeeze the lavender buds to get all that good flavor out and into the milk!). Let strained milk cool completely
  3. Whip softened butter in a medium bowl with a hand mixer
  4. Mix in lavender milk
  5. Add powdered sugar, 1/2 cup at a time, until you have your desired consistency
  6. Fill piping bag with frosting and pipe frosting onto cooled cupcakes
  7. Sprinkle frosted cupcakes with purple dusting sugar (optional)
Here are the finished cupcakes after being frosted and decorated for the party!


Enjoy and thanks for reading!


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