Gluten Free Lemon & Poppy-Seed Cupcakes with Lemon Butter Icing
215g flour mix (700g rice flour, 200g potato flour & 100g tapioca flour)
1 tsp xanthan gum
1 tsp baking powder
175g golden caster sugar
zest 2 lemons
1 tbsp poppy seeds
100g natural yogurt
175g butter , melted and cooled slightly
250g icing sugar
juice 1 lemon
25 ml milk
few drops yellow food colouring
zest 1 lemon.
Heat oven to 150˚C (conventional oven) and place 12 paper muffin cup-cases into a muffin tray. Mix the flour, sugar, lemon zest and poppy seeds together. Beat the eggs into the yogurt, and then tip this into the dry ingredients with the melted butter. Whisk together until fully mixed, and then divide between the cases. Bake for 20-22 mins until a skewer poked in comes out clean. Cool for 5 mins in the tin, and then carefully pop onto a wire rack to finish cooling.
To ice; beat the butter until really soft, then gradually beat in the icing sugar, lemon juice & milk. Stir in enough food colouring for a pale lemon colour, and decorate onto each cupcake. Finish with peeled lemon zest.