Yesterday was Canada Day- it is the first time in my life that I was not in Canada for it and I was a bit homesick. It is incredibly close in terms of its date with the 4th of July in the US and therefore no one really acknowledges it down here.
For the 4th this year we are headed to my in-laws where we will meet up with our best friends. We decided that we would each contribute a food, and I decided on dessert. I wanted to make cupcakes and I wanted to make them festive.
I saw on the blog wife mama foodie that she had a recipe for cupcakes that I wanted to try. The result ended up being pretty good. I changed a few things from the original recipe and made the icing more patriotic!
They are quick and simple to make, so I hope you enjoy!
Gluten Free Lemon Cupcakes
- 1.5 cups of all purpose gluten free flour
- 1.5 tsp baking powder
- 1/4 cup honey
- 1/4 cup maple syrup
- 1/4 tsp salt
- 1 whole egg
- 1 egg yoke
- zest of 1 lemon
- 1/2 cup milk - up to you to use whatever type of milk you like. I used 1%
- 1/2 cup butter or melted coconut oil- I used butter
- 1 tsp vanilla
- Strawberry preserve
- 1 stick softened butter
- 1.5 cups icing sugar
- 2 tbsp milk
- lemon juice to your taste
- red + blue food coloring
- * You will need piping bags for this- or ziploc bags that you convert.
- Step 1 For cupcakes:
- Step 2 Preheat oven to 350F.
- Step 3 Mix your flour, salt, baking powder, and lemon zest together in a large mixing bowl.
- Step 4 Add vanilla, milk, butter, and eggs slowly into the mixture.
- Step 5 Mix until smooth.
- Step 6 Line a muffin tin with wrappers and fill them 2/3 of the way up.
- Step 7 Bake for 18-20 minutes.
- Step 8 Once done remove from oven and allow them to cool.
- Step 9 Once cool, remove the centre of the cupcakes with a knife. Do not pierce the bottom, just make a small hole in each.
- Step 10 Fill your first piping bag with 2-3 tbsp of strawberry preserve and pipe into the holes.
- Step 11 Allow these to sit for a while.
- Step 12 For icing:
- Step 13 Place your softened butter into a mixer and beat for a few minutes until fluffy. Add your icing sugar and allow it to beat for about 5 minutes.
- Step 14 Once the icing begins to look light and fluffy slowly add the milk. When it is fully incorporated and fluffy, add your lemon juice. If at any point the icing becomes lumpy and is no longer smooth, simply add a bit more icing sugar until it is back to normal.
- Step 15 Once the icing is ready, divide it into thirds. In one bowl, add blue food coloring to the mixture, in another bowl add red, and in the third bowl, leave it white.
- Step 16 Take your second piping bag with a star tip and evenly distribute the three (or 2) colors in the bag in a straight line. This was when you pipe, all colors will be present.
- Step 17 You can freeze these cupcakes if you want, or serve right away.
- Step 18 Enjoy!