|Lemon Sunshine Cupcakes copyright The Gluten Free Clan|
I so enjoy sitting down to diner and having everyone around me enjoy themselves you know full tummies complete enjoyment in what they had to eat and not hear..”Oh, is that gluten free?” You know what I’m talking about those of you that eat gluten free.
The cringe look on someones face when they hear the meal or dessert is gluten free, it’s a look that is crossed between I’m constipated and I think I ate a bug look.
I say it’s time to throw off the shackles and let’s head into a new era of cooking, baking and dinning! Are you with me?
Well if so, you can imagine what an amazing feeling I had when I baked a goody that was “gluten free” and had someone ask for the recipe not because they have to eat gluten free, but because they enjoyed it so much that they wanted the recipe!!
Yes I’m talking about someone without Celiacs asking for a gluten free recipe because they enjoyed it!! Now that’s what I’m talking about! This was my experience with our Lemon Sunshine cake.
I made these lemony goodies for my husband to take into his Christmas party at work and that was the compliment that came from the cup cakes.
A while back, I started off with a simple yellow cake recipe and then built on it developing a yummy lemon cake with a lemon frosting to top it all off, it is one of my favorites and it comes right from the Shellhamer kitchen, gosh never thought I’d say that one!
So I say next time you have a hunger for a specific meal or dessert don’t be afraid to try and experiment, you never know what you may end up with.
If your looking for a dessert for tonight and you like lemon give them a try. I hope you enjoy it as much as we do, let us know what you think!
1 1/2 cups fine white rice flour or fine brown rice flour
3/4 cup of tapioca flour
1 teaspoon of salt
1 teaspoon of baking soda
3 teaspoons of baking powder
1 teaspoon of xanthan gum
1 tablespoon of lemon zest
2 tablespoons of fresh lemon juice
1 1/4 cup white granulated sugar
2/3 cup mayonnaise
1 cup milk or rice milk
2 teaspoons gluten-free vanilla extract
Preheat oven to 350 degrees F grease cake pan or if making cupcakes fill tins with cupcake liners.
Mix all dry ingredients and set to the side. After that mix all wet ingredients and slowly add a little at a time, the dry ingredients. Fill cupcake liners no more than 1/2 way. Bake at 350 F for 18 minutes insert a toothpick into the center to see if it comes out clean.
For the frosting you will need:
1 8oz. package of philly cream cheese
1/4 cup butter
2 tablespoons fresh lemon juice
2-3 teaspoons of fresh lemon zest
1 teaspoon of vanilla extract
5-6 cups of confectioner sugar
Beat cream cheese, butter, lemon juice and vanilla together until creamy. Add confectioner sugar a little at a time. Continue to beat till creamy and smooth. Spread over cupcakes after they have cooled.