Healthy gluten free lemon drizzle cupcakes
These cupcakes come in at around 170 calories each and they are perfect for a delicious cake with a cup of tea.
Ingredients for 12 cupcakes:
· 200g self-raising ﬂour
· 1 tsp bicarbonate of soda
· 75g golden caster sugar
· ﬁnely grated zest of 1 unwaxed lemon
1 tbsp of lemon juice
· 2 large eggs
· 150ml low-fat natural yoghurt
· 2 tbsp semi-skimmed milk
· 50ml sunﬂower oil
For the lemon icing
· 100g icing sugar
· 4–4½ tsp fresh lemon juice or the juice of one lemon
You will need:
2 large bowls
12 cupcake cases
12 cupcake tins
a cooling wrack
Preheat the oven to 200°C
Line a 12-hole muﬃn/ cupcake tin with some non-stick paper cases. I will always reach for metal ones as they hold their shape better. 💕
Sift the ﬂour and bicarbonate of soda into a large bowl and stir in the sugar, and lemon zest. Make a well in the centre.
Beat the eggs with a large whisk until smooth, then add in the yoghurt, milk and oil until well combined.
Stir into the ﬂour mixture with a spatula until the mix has come together.
Divide the batter between the paper cases.
Bake in the centre of the oven for 16–18 minutes or until the cupcakes are golden brown.
Transfer them to a wire rack and leave to cool.
To make the lemon icing, mix the icing sugar and lemon juice in a small bowl until smooth and runny. Using a spoon, drizzle the icing over the cupcakes and leave to set for at least 30 minutes before serving.
Making a recipe your own, all recipes can be changed to suit you.
You can add
*100g of blueberries
*100g of chocolate chips
*100g of nuts
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