The Gluten-Free Goddess: Improve your Health from the Inside Out by Angel Burns

Author:Angel Burns [Burns, Angel]
Language: eng
Format: epub
Published: 2019-08-09T22:00:00+00:00

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Instructions:

1. Preheat the oven to 350F. Line 2 muffin tins with 12 cupcake wrappers.

2. In a small saucepan, melt the buttery spread, and leave to cool slightly. In a jug, whisk together the egg, buttermilk, milk, the finely grated zest from the lemon and the melted spread.

3. If using thawed frozen blueberries, thoroughly pat dry on kitchen paper.

4. Set aside 12 to decorate the finished cakes then put the remainder in a small bowl and toss with 1 tablespoon of flour (from the measured quantity of flour for the recipe).

5. In a stand or handheld food mixer, combine the flour, ground almonds, sugar, baking powder, soda, xanthan gum and salt.

6. Make a well in center of the dry mixture and pour in the buttermilk/egg mixture. Mix together on a low speed until well combined.

7. Add the blueberries and mix again on low speed until combined. Spoon the batter into prepared cake wrappers.

8. Bake for 15-20 minutes or until cupcakes spring back when touched lightly in center.

9. Remove from the oven and transfer to cool on wire racks.

10. Juice the lemon. Put the icing (powdered) sugar in jug and add enough lemon juice to slacken to thick, cream-like consistency.

11. Use a teaspoon to spread over the cupcakes and decorate with the reserved blueberries.

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