Gluten-Free Lemon Cupcakes

Servings: Makes: 8 cupcakes

Nutritional Information:

Per serving (120g)

Calories 307, Fat 14g, Saturates 3.1g, Carbohydrate 45g, Sugars 33g, Fibre >1g, Protein 1.9g, Salt 0.48g


240ml (1 cup)
soya milk + 2 tsp cider vinegar, left to curdle to make buttermilk
150g (5oz)



Firstly pre-heat the oven to 190°C/375°F/Gas 5, then beat together the buttermilk, flour, zest of one lemon, caster sugar, dairy-free butter and baking powder until smooth. Split the mixture between 8 cupcake cases, bake for 25 minutes until cooked through, then allow to cool.


Using the Dr Oetker easy swirl vanilla cupcake icing, ice the tops of the cupcakes and sprinkle on the remaining lemon zest.


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