Lemon cream gluten free cupcakes

Lemon cream gluten free cupcakes
Lemon cream gluten free cupcakes
Lemon cream gluten free cupcakes

Lemon cream cupcakes (makes 12 muffin size cakes)

Ingredients
90g (1/3 cup) butter, softened
90g (1/3 cup) cream cheese
2 teaspoons finely grated lemon rind
2 eggs
150g (2/3 cup) caster (superfine) sugar
150g (1 cup) Gluten Free self-raising flour


Cooking instructions
  1. Preheat oven to 160-180 deg C (325-350 deg F).
  2. Line muffin tray with paper cases.
  3. Beat butter, eggs, cream cheese, lemon rind and sugar with an electric mixer until the mixture turns a pale colour.
  4. Stir in flour until mixed thoroughly.
  5. Divide mixture among cases.
  6. Bake for 25-30 minutes.
  7. Place cakes on a wire rack to cool.


To decorate (for 12 muffin size cakes)

Ingredients
Vanilla butter frosting
Green sprinkle sugar

Instructions
  1. Fill piping bag with the vanilla frosting and pipe in a swirl on top of cakes.
  2. Sprinkle green sugar on top.

Have a sweet day!