I made these gluten free, but if you would like to make them gluten filled, just leave out the ingredients in bold type, and replace them with 2 3/4 cups of regular flour.
Gluten Free Lemon Cupcakes
~ makes 26 cupcakes in a 350 oven
2 sticks butter (room temp)
2 cups sugar
4 eggs (room temp)
2 3/4 cup gluten free flour
1 teaspoon potato flour
1/2 teaspoon xanthan gum
1 1/2 teaspoons baking powder
3/4 cup milk
1 lemon
Preheat oven to 350.
Whisk flours, xanthan gum, and baking powder in a bowl and set aside.
Zest and juice 1 large lemon. Meyer lemons are best when you can find them.
Cream butter and sugar together for 3 minutes. Add eggs one at a time mixing between each. Add dry ingredients, and mix. Be careful not to over mix the batter. The longer you mix the xanthan gum the more gummy it gets. Just mix it until it's combined. Add milk, mix. Add lemon juice and mix, scrape the bowl once and mix again. Remove from your mixer and stir in zest with a spatula.
Fill baking liners to the top if gluten free, if gluten filled then only go up 3/4 of the way as your cupcakes will spill over as they rise. Place in the oven for 20 minutes. Set aside to cool.
Chocolate Ganache
6 tablespoons of softened butter
1 teaspoon of vanilla extract
1 4oz bar Ghiradelli 60% dark chocolate
1 4oz bar Ghiradelli Semi Sweet Chocolate
Place a metal bowl over a pot of boiling water. Break up chocolate and place it in the bowl along with half the butter. Stir until melted. Remove from heat, add the rest of the butter and the vanilla, stir until butter is melted.
Spoon chocolate on to each cooled cupcake and put them aside to set.
Frosting
8oz cream cheese, softened
6 tablespoons softened butter
1 teaspoon vanilla extract
4 cups confectionery sugar.
Blend butter and cream cheese together until smooth. Add vanilla extract and half the sugar. Mix until well combined. Add remaining sugar and mix well. Frost cupcakes.
I garnished mine with the zest of another lemon, and some 70% dark chocolate shaved.
Enjoy!
3/4 cup milk
1 lemon
Preheat oven to 350.
Whisk flours, xanthan gum, and baking powder in a bowl and set aside.
Zest and juice 1 large lemon. Meyer lemons are best when you can find them.
Fill baking liners to the top if gluten free, if gluten filled then only go up 3/4 of the way as your cupcakes will spill over as they rise. Place in the oven for 20 minutes. Set aside to cool.
Chocolate Ganache
6 tablespoons of softened butter
1 teaspoon of vanilla extract
1 4oz bar Ghiradelli 60% dark chocolate
1 4oz bar Ghiradelli Semi Sweet Chocolate
Place a metal bowl over a pot of boiling water. Break up chocolate and place it in the bowl along with half the butter. Stir until melted. Remove from heat, add the rest of the butter and the vanilla, stir until butter is melted.
Frosting
8oz cream cheese, softened
6 tablespoons softened butter
1 teaspoon vanilla extract
4 cups confectionery sugar.
Blend butter and cream cheese together until smooth. Add vanilla extract and half the sugar. Mix until well combined. Add remaining sugar and mix well. Frost cupcakes.
I garnished mine with the zest of another lemon, and some 70% dark chocolate shaved.
Enjoy!
2 comments:
I love lemon cakes, lemon cookies, lemon, lemon, lemon! And then chocolate too!! Must have some!
Jen, it's too bad you don't live closer. I gave them away to all my neighbors today.
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