Then I remembered a recipe a fellow allergy mom had blogged, a luscious lemon bread. Of course, I rarely have the patience to wait long enough for a bread to bake, so I often opt to make muffins instead. Perfectly portioned, and less patience required. It's also helpful when baking gluten free and vegan, as most recipes cook well in a muffin tin. A bread pan allows for a soggy center, and no one likes that.
Honestly, though, I have not mastered cupcakes in my new gluten free life. I can do muffins. Cupcakes? Not so much. This bread though... it's cupcake fodder. Nothing muffin like here. And THIS is the first truly tasty cupcake I have crafted. The kids begged for another, and even I wanted one more. Good stuff. Below is the recipe with my adaptations. Enjoy!
Gluten Free Lemon Cupcakes
6 Tbsp butter flavored Spectrum
zest of one lemon
1 1/2 c Bob’s Red Mill GF all purpose flour
3/4 tsp xanthan gum
1 tsp baking powder
1/2 c hemp milk
5 Tbsp very hot water + 2 Tbsp golden flaxmeal, combined and set aside
1/4 c water- as needed
juice of one lemon
1/3 c sugar
Put shortening in a large mixing bowl and allow to come to room temperature (if is not already). Add sugar and cut together using wire whisk. Add flour and again cut in with wire whisk until mixture has uniform sandy texture. Add lemon zest and incorporate. (If possible do this part ahead of time and allow to sit at room temperature up to 24 hours. This lets the flavor of the lemon peel permeate the batter for better flavor. This can be skipped, the lemon flavor will just be less developed.) Now add xanthan gum, baking powder, hemp milk, and flax egg. Use a mixer to blend well. Add up to 1/4 c water if needed to get batter consistency right. It will be a very stiky batter that will climb the beaters, so mix with care! Divide into 12 lined muffin tins and bake 25 minutes. Mix lemon juice and sugar and spoon onto cupcakes right out of oven. Serve warm or after cooled.
This recipe is gluten free, soy free, dairy free, egg free, nut free, and vegan friendly.