3 cups featherlight flour
1 1/2 teaspoons xanthan gum
1 tablespoon baking powder
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
4 eggs
Zest of 2 lemons
3 tablespoons fresh lemon juice
1/2 pint buttermilk
Preheat oven to 325º. Line muffin tins with 24 liners.
In a small bowl combine GF flour, xanthan gum, baking powder, and salt.
Cream butter and sugar in an electric mixer. Add eggs, beating one at a time until combined. Add lemon zest, fresh lemon juice and buttermilk. Mix until combined. Add flour a little at a time, until combined.
Divide batter among cupcake liners. Bake at 325º for 20-25 minutes, until a toothpick inserted comes out clean. Cool completely.
Strawberry Frosting:
1/2 cup butter, softened1 teaspoon vanilla
1/2 cup Strawberry Freezer Jam
3 tablespoons milk
6 cups powdered sugar
Add softened butter, vanilla and strawberry jam to a mixing bowl and mix until completely combined. Add half the powdered sugar and mix until it's incorporated, then add the rest. Mix until incorporated and add milk a tablespoon at a time, until it's the right consistency. Spoon into a frosting bag using a 1 M tip. Swirl frosting around on top of each cupcake.
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