Moist and sweet with a little kick of tartness at the end. These little cakes are drizzled with a delicious lemon syrup after baking then dusted with corn free powdered sugar.
Ingredients:1 Stick of softened Butter
1 1/4 cup of Sugar
2 large Eggs
1 Egg Yolk
1 cup of White Rice Flour
1 cup Brown Rice Flour
1/4 Tapioca Flour
1/2 Tsp. Baking Soda
1/2 Tsp. Cream of Tartar
2 Tsp. Xanthan Gum
1/2 Tsp. Salt
2/3 cups of Freshly squeezed Lemon Juice (divided)
1 Tbls. Freshly Grated Lemon Zest
2/3 cups of Buttermilk (you can make your own by squeezing one lemon into regular milk)
1 Tsp. Vanilla Extract
Instructions:Pre-heat the oven to 350 degrees
For the syrup that we drizzle over the top you'll need about 2-3 Tbls. of the Lemon Juice and 1 cup of Corn Free Powdered Sugar. The rest of the juice will go into the batter itself.
Combine the butter, eggs, vanilla, lemon juice and zest, and buttermilk into a large mixing bowl. Once combined add in the flours and salt and gum and soda. Stir to combine. Butter cupcake pans, no liners. Fill to the almost full point. Bake for about 14-20 mins. or until the center can be poked with a toothpick and it comes out clean.
Remove from oven and allow to cool completely. Then combine the remaining lemon juice with the corn free powdered sugar to form a delicious lemon syrup. Drizzle this all over the cakes. Then sprinkle with more powdered sugar.
Special ingredients:no dried fruits, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol
Just right for...:Great for kids, Crowds/parties, Comfort food, Quick & easy, Picnics, Summer favorites, Lunchboxes/on-the-go
Top 8 allergens?:gluten-free, fish-free, shellfish-free, nut-free, peanut-free
Active/prep time:0-15 minutes
Total time (inc active/prep):15-30 minutes
Substitution ideas:I would love to know how honey works as a substitute with this recipe and coconut oil can easily replace the butter.
Related recipes:momsglutenfreenoms.blogspot.com for more great recipes.
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