Gluten-free lemon drizzle cupcakes

After a crazy few weeks of non-stop work, a muddy festival and a stinking cold I finally get to share with you some yummy, moist, tangy lemon cupcakes. Stay tuned for more of what I have been inspired by and what I have been up to, with some exciting news...

Gluten-free lemon drizzle cupcakes (makes 12 cupcakes)

Ingredients

• 3 large eggs (200g eggs)
• 200g gluten-free self raising flour
• 200g unsalted butter
• 200g caster sugar
• 2 tbsp milk
• Juice and zest of one large unwaxed lemon
• 150g sifted icing sugar
• Juice of one large unwaxed lemon
• Wafer daisies

Cooking instructions

1. Heat oven to 190C (fan 170C) or gas mark 5
2. Line baking tray with cases
3. In a food mixer, beat all of the ingredients, until you have a smooth, soft batter
4. Divide batter between the cases
5. Bake for about 25 mins until cakes bounce back when lightly pressed
6. Place the icing sugar into a bowl and add the lemon juice, stirring until smooth
7. Prick the cakes with a fork and immediately pour the icing on top whilst the cakes are still warm
8. Place on rack to cool
9. Decorate with a wafer daisy

Have a sweet day!