GLUTEN FREE ZINGY LEMON CURD CUPCAKES

 
As promised earlier in the week, here is my recipe for the Gluten free cupcakes I baked and devoured for my birthday!

 Generously decorated with a lemon butter cream and filled with lemon curd centre for an extra surprise zesty hit!

 Ingredients for Gluten free lemon cupcakes

• 125 g butter, softened
• 125 g caster sugar
• 1/2 large lemon, finely grated zest only
• 2 eggs, beaten
• 150 g plain gluten free flour mix (I used Doves)
• 1/2 tsp baking powder
• 1tsp xanthum gum
• 6 tbsp Quality Lemon curd (the cheap stuff is usually full of rubbish!) 

For the lemon butter icing

• 75 g butter or margerine, softened
• 175 g icing sugar, sifted
• 1/2 large lemon, finely grated zest only 
• juice of half a lemon 

 Directions
1. Preheat the oven to 180C/ 350F/ gas 4. Line a 6 hole muffin tin with large paper cases.

2. Cream the butter in a large bowl until soft. Add the sugar and grated lemon zest and beat until the mixture is light and fluffy. Gradually add the beaten eggs, then sift in the flour gum and baking powder and fold into the mixture. Alternatively, whiz all the ingredients together in an electric food mixer.

3. Divide the mixture between the paper cases and bake in the preheated oven for 20-30 minutes, until risen and golden. When cooked, the centre of each cake should be slightly springy to the touch. Remove the cakes from the tin and put on a wire rack to cool before you ice them.

4. For the lemon butter icing, cream the butter in a bowl with a wooden spoon or hand-held electric beater until very soft. Gradually add the icing sugar and beat into the butter, along with the lemon zest and enough lemon juice to soften the icing to a spreadable consistency.

5. When the cupcakes are cool, cut out circular holes from the top and  centre and remove 'lid' and set aside. spoon out a little bit of cake and drop in a dollop of good quality lemon curd. 

6. Replace top and decorate with butter icing, extra zest and sprinkles!!