- 3 mixing bowls
- electric whisk
- spoon
- 18 paper/silicone cupcake cases
- cupcake baking tray
- cooling rack
Step 1:Get all your ingredients which include:
- 150g Free From gluten self raising flour (I got mine from asda, I find it the best!)
- 150g Granulated sugar
- 150g Olive spread (just any margarine)
- 1.5tsp Gluten free baking powder
- 3 eggs (free range!)
- 1.5tsp vanilla extract
- 2tsp red food colouring
- 1 lemon
- 75g butter (slightly melted)
- 150g icing sugar
Firstly preheat the oven to 180 degrees, gas mark 4. Next get your set of weighing scales and your big mixing bowl. Start by adding the flour, then sugar and then butter; make sure you keep an eye on the weighing scales! 150g each.
Step 3:
To put the baking powder in I take it off the weighing scales because you won't be using them any time soon. Put 1.5tsp of baking powder, then break the 3 eggs into a separate bowl or jug. Add them to your mixture and finally put 1.5tsp of vanilla extract.
Step 4:
Once you have all your ingredients in the big mixing bowl, use the electric whisk to mix them all up. I usually whisk for a couple of minutes until the mixture is a
creamy consistency. If it is too thick and it doesn't drip of the whisk, I would add a little splash of milk.
Step 5:
Your mixture should look like the image on the right by this point. Now I split the mixture into two so I can make the lemon and red velvet separately. I have three bowls because I was experimenting on baking coconut cupcakes:) Now you zest the lemon with either a grater or a lemon zester. You also juice the lemon either by using a juicer or just squeezing it over one of your mixtures. Add the zest and about 2tbsp of the lemon juices. In your other bowl, measure out 2tsp of red food colouring and add it to the mix. I don't add cocoa powder but of course you can if you want them chocolatey. About 2tbsp would do.
That is what the red velvet will look like, if you can add more or less food colouring or just add none at all for plain, vanilla cupcakes.
Step 6:
Spoon both mixtures into cupcake cases on your cupcake baking tray. Then put them in the preheated oven for about ten to fifteen minutes. Whilst the cakes are baking, you can make the icing to go on them.
Step 7:
To make the lemon icing that goes on the lemon cakes, you have to get your other mixing bowl and sieve about 75g of your icing sugar. Once you have sieved the icing sugar, mix it slowly together with about 30g of your butter. You have to beat it for a long time to get it into a nice paste. It may be a bit tough so add in about 2tbsp of lemon juice to give it a good flavour. I added a tiny splash of red colouring to make a lovely pink colour but of course you can make yours any colour.
Step 8:
To make the red velvet icing, just complete the previous steps but miss out the red colouring and lemon juice and add milk or water instead. So you are left with a perfect, creamy mix. By the time you have finished making the icing, your cakes should be ready and set to cool on a rack.
They should look a bit like these!
Step 9: Once your cakes are cool, you can start piping or spreading your icing onto your cakes. Be creative do whatever you want to decorate them, they are your cakes!
Here are my finished cakes:)
Now you can sit back with a cup of tea and eat your cakes. I really hoped you had as much fun baking them as I did and that they turned out as tasty and delicious as you expected! I loved writing this post as I haven't done one like this before. Can't wait to show you come more of my wonderful recipes I have cooked in the past.
Hope you enjoyed reading!
Thanks x
Thanks x
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