Recently I read an article that proclaimed Cupcakes dead! A craze no longer supported and that everyone has now turned to recreating the donut as the latest thing. I beg to differ. There is something very satisfying about having your own individual complete cake to eat how you see fit. My kids, they take out the icing first, me I like to cut mine into quarters – 4 mini cakes!
Well and Good make a fantastic gluten free vanilla cupcake mix. It is a great staple for ensuring kids who are gluten intolerant get to enjoy cake as well as their friends. The mix is a great base for adding flavour to as well. A family friend bought over a huge load of lemons on the weekend, and what better thing to do than make gorgeous gluten free and dairy free lemon cakes?!
I used the lemon icing my mum used to use when making lemon slice, you simply warm up the icing sugar sachet provided with lemon juice, mixing to make it nice and even. Only heat it until warm, then drizzle over the cupcakes. The icing sugar that comes with the cupcakes has a slight vanilla flavour which with the lemon juice makes for a super sweet topping. The best thing about this dairy free icing is that you don’t have to wait for the cupcakes to cool to ice (and eat) them!
You will need:
1 x Well & Good Cupcake Mix
¼ cup water
¼ cup lemon juice
2 x eggs
Lemon rind (for additional lemon flavour – optional)
1 x Icing Sugar satchet
3 Tblsp lemon juice
Preheat oven to 185c
Line your muffin try with cupcake liners
In a large mixing bowl combine eggs, water and lemon juice and optional rind with the cupcake mix. Mix using an electric mixer for 4 minutes, starting slowly for 5 seconds then on high speed.
Spoon mixture evenly into the cupcake liners.
Bake for 22 – 25 minutes.
Stand for 5 minutes before turning onto a wire rack to cool.
In a small saucepan combine icing sugar sachet and lemon juice. Stir until smooth and warm.
Drizzle over cupcakes and enjoy!