Lemon Cupcakes (gluten free)

These cupcakes are so good that everyone will want one - well not those with nut or egg allergies and those on strict kilojoule diets or giving up sugar. They also keep very well which makes them perfect when you need to make in advance. Do not skip the blanching process. The lemon needs to be blanched several times to ensure that the cakes are not bitter, it also cooks the lemon.

Incredibly soft and puddinglike.

Not having any gluten keeps them soft and squishy 

Store at room temperature in plastic or airtight container.

Do not  over fill cupcake papers, leave approximately 1 cm. These cakes do not rise a lot.

Bake until set and golden brown. Allow to cool for little while before transferring to a cooling rack.

Lemon and Almond Cupcakes

Quick mix, gluten free

Ingredients

3 lemons

1/2 cup canola oil and 60 g butter or 3/4 cup canola oil

3 eggs

1 cup caster sugar

3 teaspoon baking powder

2 cups almond meal

Method

Preheat oven to 160 deg, place cupcake papers in muffin tin.

Remove the ends from the lemons, cut into eighths. Place lemons in a saucepan and just cover with water. Bring to the boil, drain and repeat. I do this six or seven times until the lemons are soft and pulpy. I also taste as all piece, if at all bitter blanch again.

Place the lemons and sugar in a food processor or use a stick blender and process until pulpy and the skin is broken up into fine flecks.

Add the oil /butter and process again

Add the eggs and give a quick whiz, then add the baking powder and almond meal. Pulse to mix.

Spoon batter into the cupcake papers. Bake until cake is set and golden brown, approximately 40 minutes.

Allow the cakes to cool for a little while and then transfer to a cooling rack.

Ice with lemon butter icing.