When I was young, each birthday my mother would bring a container of cupcakes up to the school at recess, to share with the class. For my first 'post-gluten-free' birthday, I made these lemon cupcakes, sweetened with maple syrup.
Light and moist, just like those which saw the class jump from their seats quite some years ago now. —KateAlice.
cream of tartar
grated lemon zest
Preheat oven to 180°C/350°F and have 12 cupcake liners ready on a tray
In a medium sized bowl, use a whisk or fork to combine the almond flour, millet flour, cream of tartar and baking soda
In a small bowl, combine the egg, grapeseed oil, maple syrup, and lemon zest
Add the wet ingredients to the dry, and stir until just combined to a slightly thick batter
Drop 1-2 tablespoons of batter into each cupcake cup. Place in the oven and bake for 12 minutes. Put them on a cooling rack before icing or topping.
See what other Food52ers are saying.