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Lemon cupcakes… Was it ages ago since You ate them last time? I think, maybe three years ago..? When was Yours last time? Do You remember that fantastic lemon twist once You bite and it goes sweeter and sweeter? Oh, sounds so good…
This is why today’s topic is Lemon cupcakes. Why not? They are easy to make, tasty, calls only for couple ingredients, which You have at home anyways… So tell me please, did You miss
Tangy but sweet flavour
Something sour but not face twisting
Simple, but extraordinary in the same time..?
If yes, well, go to the kitchen, we are going to bake!
Lemon Cupcakes
Ingredients
- 1 ¼ cup rice flour
- ¼ cup arrowroot starch
- ¼ cup sugar
- pinch of salt
- ½ tsp baking soda
- 1 cup milk
- 1 tsp lemon extract optional or lemon zest
- 3 Tbsp applesauce
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Instructions
- Preheat oven to 400 ºF and line muffin baking tray with cupcake cases. You can grease them slightly with spray oil, that prevents case sticking to cupcakes.
- In a dry bowl combine flour, arrowroot starch, salt, sugar and soda.
- In another bowl mix together milk, applesauce and lemon extract if using.
- Mix everything together. Make sure no lumps remain when You think You finished. And now add some lemon zest if using to have a real feel of lemon
- Fill Your cupcake cases with batter all the way up, but do not let them spill out of the cases. Shut in the oven for 15 minutes.
- Remove when baked and let them cool down completely if You are going to decorate them, if not make sure it won’t burn Your tongue. I am lazy today, sorry, but my frosting is store bought. No names, but it is really tasty and I was surprised it is vegan! But You can make Your own: basically whip cold coconut cream (solid part from cooled coconut milk can) with some sugar or sweetener, or use traditional buttercream frosting.
