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


Ingredients

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

Method

1

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.

2

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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