Gluten-free almond and elderflower cupcakes
I made these gluten- free almond and elderflower cupcakes for a garden party where some of guests had dairy and gluten allergy. I used Dove’s gluten-free flour mixture which I generally like. The cupcakes were yummy and not to sweet (myhome-made elderflower cordialis not full of sugar) but the next day they were quite hard. Next time I’ll try a different flour combo or mix my own.
Ingredients
Method
- Preheat oven to 170°C. Line a muffin pan with paper cases or put some silicon cases on a baking sheet.
- In a bowl, whisk the eggs, then add the cordial and lemon zest.
- In a bigger bowl, mix together the almond meal, flour, sugar and baking powder. Make a well in the middle and add the egg mixture. Whisk until combined, then add the butter/spread, and finally the milk. Combine into a smooth batter.
- Divide the batter evenly into the prepared muffin cups then put the tin in the oven. Bake for 20-25 minutes.
- Meanwhile mix the glaze.
- Move the cupcakes to a wire rack and brush them with the glaze.
- Let them cool completely before serving.