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“Gluten-Free” Lemon Surprise & White Chocolate Cupcakes


Course Cake
Cuisine european
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8
Calories 250 kcal
Author Karyn Ryan

INGREDIENTS

  • 25 g Butter
  • 125 g Caster Sugar
  • 125 g Gluten-Free Plain Flour
  • Medium Eggs x 2
  • 1 & 1/2 tsp Baking Powder
  • 1 tsp vanilla extract

WHITE CHOCOLATE BUTTER CREAM

  • 200 g white chocolate
  • 280 g unsalted butter
  • 280 g icing sugar
  • 1 tsp vanilla extract
  • Yellow colour paste
  • sprinkles
  • M&S Mini Lemon Meringues or your own decorations or sprinkles
  • Dr Oekers Zesty Lemon surprise inside

INSTRUCTIONS

  1. Preheat oven to 190°C/Gas Mark 5.
  2. Cream together the butter and sugar
  3. Sieve the flour and baking powder together, add 1tbsp flour, and one egg then mix well, repeat then add the vanilla extract. Add the remainder of the flour and mix till smooth.
  4. Put some nice cupcake cases into tins, and then spoon the mixture in until it comes halfway up each case.
  5. Bake in oven for 18-20 minutes until risen and lightly golden. Remove and allow to cool.
  6. When cooled insert tube of Dr Oetkers Lemon Surpise into each Cupcake and Squeeze for 1-2 seconds

TO MAKE THE WHITE CHOCOLATE BUTTER CREAM FROSTING

  1. Melt the chocolate in a heatproof bowl over a pan of barely simmering water.
  2. Leave to cool slightly.
  3. In a large bowl, beat the butter and icing sugar together until creamy. Beat in the chocolate and vanilla extract until nice and fluffy
  4. Put frosting into piping bag with a 1m tip and pipe a swirl on top of each cake.
  5. Top with sprinkles of your choice and mini meringues if you have them

Recipe Notes

This recipe can easily be converted to a "normal" Lemon Cupcake Recipe by just swapping the Gluten Free Flour for Normal plain flour, all other ingredients are the same