Lou's Gluten-Free Lemon Cupcakes

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You can find all sorts of options for regular sponge cakes – the classic formula is to weigh three eggs
and use the same amount of flour, butter, and sugar. Below, I’ve given you my favorite gluten-free
recipe, as these can be more difficult to track down. This recipe can also be baked in one large tin.
Makes 12
- Paper muffin liners
- 1 1/2 stick of unsalted butter
- 3/4 cup golden caster sugar
- 2 beaten eggs
- 1/2 cup ground almonds
- 1 Finely grated zest and juice of 1 unwaxed lemon
- 1/4 cup gluten-free plain flour
- 1/2 teaspoon gluten-free baking powder
- 5 tablespoons polenta flour

Step 1

Preheat your oven to 350°F.

Step 2

Line a muffin tin with grease-proof muffin liners in a color of your choice (remember, they are going to be on display).

Step 3

Beat the butter and sugar together until pale and creamy, then stir in the eggs and almonds, and then the lemon zest and juice.

Step 4

Sift the gluten-free flour and baking powder into this mixture; add the polenta flour, and stir gently until combined.

Step 5

Carefully spoon the mixture into the muffin liners, being careful not to spill any on the sides. Only fill them halfway (to allow room for the icing).

Step 6

Bake for 20 minutes or until the cupcakes are firm to the touch. If in doubt, gently test with a skewer: if it comes out clean, they are done. (The cakes will have risen but will still be below the tops of the muffin liners.)

Step 7

Transfer to a wire rack and allow to cool completely. Frost with gluten-free frosting.

Step 8

Decorate cupcakes.

Step 9

Reprinted by permission from "The Natural Wedding: Ideas and Inspirations for a Stylish and Green Celebration." Written by Louise Moon; photographs by Marc Wilson.

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