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Prep time
15 minutes
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Cook time
20 minutes
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Makes
12 Cupcakes
Author Notes
A delicious treat for celebrations, these Gluten Free Citrus Sponge Cupcakes are light, delicious and the perfect Valentine's Day treat!
Recipe from: https://offthewheatenpathtt.com/2020/01/29/gluten-free-citrus-sponge-cupcakes/
—Off The Wheaten Path
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Ingredients
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2
Extra Large Eggs
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1 cup
White Sugar
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1 cup
GF 1:1 Baking Flour or Regular Flour
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1/4 cup
Orange Juice
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1/4 cup cups
Milk or Dairy Free option
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2 tablespoons
Lemon Infused Coconut Oil or Vegetable Oil
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1 teaspoon
Baking Powder
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1/2 teaspoon
vanilla extract
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1/2 teaspoon
lemon zest
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1/2 teaspoon
xanthan gum (omit if using regular flour or your blend already contains gum)
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Pinch
salt
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3 tablespoons
sprinkles of choice (optional)
Directions
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Preheat oven to 350° F. Line a 12 cup cupcake pan with liners and set aside.
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Next, prepare your wet and dry ingredients. In a bowl sift together flour, gum, salt and baking powder then set aside.
In another bowl or measuring cup combine milk, orange juice, vanilla and coconut oil then set aside.
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In the bowl of a stand mixer or using a hand mixer, beat the eggs for 4 mins with the paddle attachment over medium to high speed.
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Add the sugar, and beat again for another 4-5 minutes until mixture is light and fluffy.
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Reduce the mixer to low, add the flour and mix until just combined. Add the milk mixture and beat again just to combine the ingredients.
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If adding sprinkles, add them now and fold in gently.
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Using a cup measure, divide the batter evenly among the 12 prepared muffin cups. Bake for 20 - 25 minutes until the edges of the cupcakes are just golden and a toothpick stuck through the center comes out clean.
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Once finshed, remove cupcakes from pan and cool completely on a cooling rack. Top with your favourite buttercream and serve.
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