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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.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 6 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 eggs
  • 3 Tbsp elderflower cordial
  • Grated Zest of 1 lemon
  • ½ cup ground almonds
  • 1.5 cup gluten-free flour
  • 2 Tbsp light brown sugar
  • 1 tsp baking powder
  • 3 Tbsp soft butter/dairy-free spread melted
  • ½ cup almond milk
  • 3 Tbsp almond flakes
  • For the glaze:
  • 2 Tbsp elderflower cordial
  • 2 Tbsp icing sugar

Method
 

  1. Preheat oven to 170°C. Line a muffin pan with paper cases or put some silicon cases on a baking sheet.
  2. In a bowl, whisk the eggs, then add the cordial and lemon zest.
  3. 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.
  4. Divide the batter evenly into the prepared muffin cups then put the tin in the oven. Bake for 20-25 minutes.
  5. Meanwhile mix the glaze.
  6. Move the cupcakes to a wire rack and brush them with the glaze.
  7. Let them cool completely before serving.