Eat Well : Gluten-Free Lemon Drizzle Cupcakes

8 May

I decided it was about time to treat you to some more gluten-free goodies!



  • 170g butter
  • 170g caster sugar
  • 2 eggs
  • 170g gluten-free self-raising flour
  • 1-2 lemons
  • 1 tbsp poppy seeds (optional)


  1. Preheat the oven to 180 degrees C/350 degrees F/Gas Mark 4.
  2. Beat the butter and sugar for 3-5 minutes until light and fluffy.
  3. Grate the rind of the lemons.
  4. Add the eggs, one-at-a-time to the mixture with a tablespoon of flour, then fold the rest of the flour in.
  5. Add the lemon rind and juice of a lemon to the mix, along with the poppy seeds.
  6. Spoon the mixture into cupcake cases, and place in the oven for 10-14 minutes, until golden.
  7. Remove from the oven to cool, before pouring the remaining lemon juice over the tops of the cupcakes.

Nutrition per Cupcake (makes 8-10):

  • kCalories : 280
  • Sugar : 20g
  • Fat : 16g
  • Saturated Fat : 9.5g
  • Salt : 0.5g

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