Description
Light, floral gluten free lemon elderflower cupcakes with dairy-free elderflower buttercream.
Ingredients
Scale
- 1 1/2 cups (180g) gluten-free all-purpose flour, base for structure
- 1/2 cup (110g) vegetable oil, moisture and fluffiness
- 3/4 cup (140g) granulated sugar, sweetness and moisture retention
- 2 large eggs, room temperature, binding agent and structure provider
- 3/41/2 teaspoon xanthan gum, gluten substitute
- 1/21/2 teaspoon salt, enhances overall flavor balance
- 1 1/21/2 teaspoons baking powder, leavening agent for rise
- 1/4 cup (60g) dairy-free milk, moisture
- 1/4 cup (60g) elderflower syrup, floral flavor
- 21/2 teaspoons vanilla extract, flavor enhancer
- 1 tablespoon lemon zest, fresh lemon flavor
- 1/2 cup (4 oz) dairy-free butter, creamy base
- 11/2 teaspoon vanilla extract, flavor enhancer
- 3 cups (360g) powdered sugar, sweetness and texture
- 1 tablespoon dairy-free milk, adjusts frosting consistency
- 1 tablespoon elderflower syrup (optional), enhances flavor profile
Instructions
- Step 1: Preheat Your Oven: Start by setting your oven to 350 degrees F (175 degrees C), letting it come to temperature. This step is crucial since a properly preheated oven ensures even baking for your lemon elderflower cupcakes.
- Step 2: Prepare Your Muffin Tray: Line a muffin tray with cupcake liners or lightly grease the tins. Doing this helps with easy removal after baking and keeps your cupcakes looking great without sticking.
- Step 3: Combine Wet Ingredients: In a mixing bowl, whisk together your vegetable oil, eggs, dairy-free milk, elderflower syrup, and vanilla extract until smooth. Using room temperature eggs is important here, as it helps create a better texture in your cupcakes.
- Step 4: Mix Dry Ingredients Thoroughly: In a separate bowl, mix together your gluten-free flour, baking powder, salt, and xanthan gum. Mixing these dry ingredients well helps distribute the leavening agents evenly, promoting a nice rise in your cupcakes.
- Step 5: Incorporate Wet and Dry Mixes: Pour the wet mixture into the dry ingredients and stir gently until combined. It is important not to overmix, as this can lead to dense cupcakes; stop as soon as you no longer see dry flour.
- Step 6: Fill Cupcake Liners Evenly: Spoon your batter into the prepared liners, filling each about two-thirds full. Keeping the portions equal ensures they will bake uniformly and rise nicely without spilling over.
- Step 7: Bake Until Golden: Place the tray in the oven and bake for 18-20 minutes, or until a toothpick inserted comes out clean and the tops appear lightly golden. You want them to spring back when gently touched to avoid any sogginess.
- Step 8: Cool and Vent Cupcakes: Once baked, remove the cupcakes from the oven and let them cool in the pan for a few minutes. This prevents them from becoming soggy, allowing for a better texture as they cool completely on a wire rack.
- Step 9: Frost with Buttercream: After your cupcakes have cooled, whip up the buttercream frosting and generously coat each one. Frosting them when they are completely cool prevents the frosting from melting and ensures a beautiful finish.
Notes
- Store in an airtight container at room temperature for up to 3 days. Refrigerate for up to 1 week for best freshness.
- If the batter is too thick, add 1 tablespoon of dairy-free milk to loosen it during mixing.
- When cupcakes puff up but sink afterward, check your baking powder’s potency by testing 11/2 teaspoon in hot water – it should bubble immediately.
- For uneven baking, rotate the cupcake tray halfway through, about 10 minutes into baking, to ensure even heat distribution.
- If the frosting is too runny, gradually add powdered sugar, one tablespoon at a time, until reaching the desired consistency.
- When cooling cupcakes, place them on a wire rack after 5 minutes in the pan to avoid sogginess from steam buildup.
- Warm them in the microwave for 12 seconds for a cozy treat.
- Serve with a cup of tea or at springtime gatherings for a refreshing treat. Pair with fresh berries for a delightful accent.
- Substitute elderflower syrup with honey for a different sweetness profile.
- Use regular all-purpose flour instead of gluten-free for a standard version.
- Select fresh elderflower syrup for the best flavor. Avoid expired baking powder for guaranteed puffiness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg