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Monday, March 24, 2014

Gluten Free Lemon Poppy Seed Cupcakes

These days, knowing how to bake gluten free has been high on my to-do list. For one, I know several people who cannot have it and when it comes to baking, I like a good challenge.

I've done some reading and after trying a gluten flour blend from the store (I made a carrot cake, it turned out good, but a bit grainy) I decided to make my own blend.

I used Carla's Gluten Free All-Purpose Flour Blend, using cornstarch and guar gum for the last two ingredients (you'll see options).

Beyond that, I have a few tips I tend to follow like trying to add a little something extra to the recipe to make it more interesting and less focused on the "is this flour texture grainy?" aspect. And I try to watch the cooking time very closely as not to overcook the cake even slightly. With cupcakes, I tend to get a very tiny molten center to avoid overcooking the centers.

In the past I mentioned making a gluten free carrot cake (recipe here [mind the terrible photos! It's a learning process]), I also recently made a white cake with mini chocolate chips in it and it turned out to be quite good. The chips gave it a cookie dough feel and taste.

This time I decided a springy lemon kick with poppy seeds would be fun.

I based my recipe off of this gluten free white cake recipe.


14 tablespoons unsalted butter at room temperature
3 cups gluten free flour blend
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
3/4 cup water
1/4 cup fresh squeezed lemon juice
6 extra large egg whites
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 teaspoon poppy seeds
1 cup fine white sugar

I used this lemon buttercream frosting recipe.


• Get your pan ready (line cupcake tins or grease cake pans) and preheat oven to 350ยบ
• Whisk the dry ingredients together in a separate bowl
• Beat the soft butter in your mixer until it is creamy. Slowly add the sugar and beat for about 3 minutes. You will notice it turn very white and fluffy.
• Add the egg whites and beat. Then add the extracts.
• Alternate adding the flour mixture and the water/lemon juice, mixing between each addition.
• Once all your flour and liquid has been added, add the teaspoon of poppy seeds and begin to mix on medium for several minutes. The more the merrier. Unlike regular gluten recipes, which require minimal mixing (so as not to make the flour "bready"). The extra mixing will add air to your cake batter.
• Bake for about 16 minutes in your preheated oven (this really depends on your oven, so just keep an eye on the cupcakes). If you don't like the idea of leaving the slightest molten center top, then cook them until a toothpick inserted comes out a with gooey crumbs.
• While your cupcakes are cooling on a rack, mix up your buttercream and refrigerate for a little bit.

I decided to use fresh lemon slices to decorate, but feel free to be as creative as you would like.

1 comment:

  1. hmm this sounds nice and quite simple to make. Thanks for sharing this recipe.