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.

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Rice flour lemon coconut cup cakes

Delicious moist sweet and sour cup cakes with lemony flavor

Course Dessert

Cuisine Indian

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 6 persons

Author indrani

Ingredients

Cup cake base

• 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

Icing

• 2 cups Double whipped cream sweetened
• A drop lemon yellow color

Instructions

1. Mix the dry rice flour and baking powder

2. whisk lemon juice and baking soda

3. Add oil and beat more

4. Add egg and beat

5. Add sugar and beat till it forms a fluffy airy mixture

6. Add water and lemon zest

7. Fold the rice flour mixture 

8. Add grated coconut

9. Pour it in greased muffin cups and bake for 25 to 30 minutes

10. Once cooled ,decorate with whipped cream,garnish with lemon zest and serve chilled/at room temperature

other lemon cup cakes from the web

1. gluten free lemon cupcakes betty crocker
2. gluten free vegan lemon cupcakes
3. almond meal lemon cupcakes

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