These gluten free lemon cupcakes get a big dose of lemon flavour from lemon juice and lemon zest. They are delicious and moist and I think come out tasting better than if they were made with regular flour. Decorate with your favourite icing and a sprinkling of lemon or lime zest.
150ml milk, at room temperature
3 3/4 teaspoons lemon juice
60ml vegetable oil
2 egg whites, room temperature
2 lemons, zested
1 1/2 teaspoons vanilla extract
155g gluten free plain flour
150g caster sugar
2 teaspoons gluten free baking powder
1/4 teaspoon salt
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Preheat oven to 180 degrees C. Line a 12 hole cupcake tin with paper cases.
Whisk milk and lemon juice together in a bowl. Beat vegetable oil, egg whites, lemon zest and vanilla extract into milk mixture.
Combine gluten free flour, sugar, baking powder and salt together in a large bowl. Add milk mixture to flour mixture then beat on medium speed with an electric mixer until well mixed, about 2 minutes. Spoon mixture into paper cases about 3/4-full.
Bake in the preheated oven until tops are a light golden brown and a skewer inserted in the centre of the cupcake comes out clean, 18 to 20 minutes. Leave cupcakes in the tin for 10 minutes before transferring to a cooling rack to cool completely.