Make Ahead

Lemon cupcakes, gluten-free

March 13, 2011
Author Notes

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.

  • Makes 12
Ingredients
  • 1/2 cup almond flour
  • 1/4 cup millet flour
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon baking soda
  • 1 egg
  • 3 tablespoons grapeseed oil
  • 2 tablespoons maple syrup
  • 1 teaspoon grated lemon zest
In This Recipe
Directions
  1. Preheat oven to 180°C/350°F and have 12 cupcake liners ready on a tray
  2. In a medium sized bowl, use a whisk or fork to combine the almond flour, millet flour, cream of tartar and baking soda
  3. In a small bowl, combine the egg, grapeseed oil, maple syrup, and lemon zest
  4. Add the wet ingredients to the dry, and stir until just combined to a slightly thick batter
  5. 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.

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