Gluten-Free Lemon Drizzle Cupcakes 🍋

These cupcakes were thrown together yesterday, using my usual vanilla sponge cupcake recipe! I added lemon juice to the main recipe and then after they were baked, I added some lemon curd to the centre of each!🍋🤩 The icing was also a lemony buttercream with a segment of lemon added to the top for decoration 🍋

Ingredients

1. 160g Unsalted Butter

2. 160g Caster Sugar

3. 160g GF Plain Flour

4. 2 tsp Baking Powder

5. 1 tsp Xantham Gum

6. 2 Medium Eggs

7. Lemon Juice

8. 2 Lemons

9. Lemon Curd

10. Icing: 100g Butter, 200g Icing Sugar and Lemon Juice/Grated Rind.

Method

1. Mix the butter and caster sugar together.

2. Add the the flour and the eggs.

3. Add the baking powder, xantham gum and lemon juice (add as much as you think is necessary for the flavour)!

4. Put in the oven at 180 degrees for 20 minutes.

5. Once cool, core the cupcakes with a cupcake corer and add a spoonful of lemon curd to the centre.

6. For the lemon buttercream, mix the butter and icing sugar together. Then add some fresh lemon juice and grated lemon rind in. Pipe to perfection!