17 September, 2017
Gluten free lemon coconut cup cakes
I am always in search of healthy recipes and love to bake with whole grains.This was another try for a healthy gluten free alternative of a delicious dessert.Rice flour is easy to digest and the gluten free lemon cake was moist.In the first attempt ,the cakes were a little gritty .It is needed to hydrate them with water ,so the batter would be pouring,don’t make it too thick.Because it is gluten free ,it takes little more time to cook than ordinary cup cakes.
moist lemon cupcake recipe
moist lemon cupcake recipe
moist lemon cupcake recipe
moist lemon cupcake recipe
moist lemon cupcake recipe
Delicious moist sweet and sour cup cakes with lemony flavor
- 1 cup rice flour
- 1/4 cup lemon juice
- 1/2 cup sugar
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp lemon zest
- 1/2 cup coconut grated
- 1 whole egg
- 1/2 cup Water
- 1/2 cup oil
- 2 cups Double whipped cream sweetened
- A drop lemon yellow color
Mix the dry rice flour and baking powder
whisk lemon juice and baking soda
Add oil and beat more
Add egg and beat
Add sugar and beat till it forms a fluffy airy mixture
Add water and lemon zest
Fold the rice flour mixture
Add grated coconut
Pour it in greased muffin cups and bake for 25 to 30 minutes
Once cooled ,decorate with whipped cream,garnish with lemon zest and serve chilled/at room temperature
other lemon cup cakes from the web
(90)
