Lemon & Raspberry Cupcakes
Ingredients
- 150 g butter softened
- 150 g caster sugar
- 75 g rice flour
- 75 g cornflour
- 1 tablespoon gluten-free baking powder
- grated rind and juice of 1 lemon
- 3 eggs beaten
- 125 g raspberries
- 1 tablespoon gluten-free lemon curd
Instructions
- Line a large 12-hole muffin tin with large paper muffin cases.
- Whisk together all the ingredients except the raspberries and lemon curd in a large bowl.
- Fold in the raspberries.
- Spoon half the sponge mixture into the muffin cases, dot over a little of the lemon curd, then add the remaining sponge mixture.
- Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 12–15 minutes until golden and firm to the touch.
- Remove from the oven, transfer to a wire rack and leave to cool.
Notes & Wine Advice
For citrusy muffins,
make the sponge mixture as for Lemon & raspberry cupcakes, adding the grated rind of 1 orange. Omit the raspberries and lemon curd and cook as for Lemon & raspberry cupcakes. Mix 150 g icing sugar and 1–2 teaspoons lemon juice in a bowl to make a fairly thick icing and drizzle over the cooled muffins. Decorate with gluten-free lemon and orange jelly sweets, if liked. Calories per muffin 265 (not including sweets)Nutrition values
Calories: 290 kcal