lemon and raspberry cupcakes
Preparation time 10 minutes, Cooking time 12–15 minutes
150 g (5 oz) butter, softened
150 g (5 oz) caster sugar
75 g (3 oz) rice flour
75 g (3 oz) cornflour
1 tablespoon gluten-free baking powder
grated rind and juice of 1 lemon
3 eggs, beaten
125 g (4 oz) raspberries
1 tablespoon gluten-free lemon curd
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.
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 (5 oz) 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)
|lemon and raspberry cupcakes|