This must be a new record for me – my third batch of baked goodies in a matter of weeks. I think keeping a blog has spurred me on to improve my baking skills and I’m more pleased than I expected with the results.
Don’t get me wrong I’m not saying everything has gone smoothly because it hasn’t. Take yesterday for example. I decided to try my hand at more cupcakes and seeing as I had a bag of gluten free flour in the cupboard I got to making some lemon cupcake batter. It was all going well. Too well. I may have been getting a little cocky and I may have been thinking to myself “this baking melarkey is a piece of cake”. Just about the same time I was thinking that my electricity went off! I think this may be called karma. Cupcake karma. Due to my baking inexperience I kinda panicked, filled the cases anyway and put them in fridge, which of course was off too but cooler than my kitchen surface.
That wasn’t all. When the electricity came back on I was so impatient to get the darned things baked that I foolishly put some of the them on a baking sheet and the bottoms came out a little browner than I’d have liked:(
I do own a lovely red ceramic muffin holder, however, it only holds six cases. But really that is no excuse. My bad – I should have waited and baked them in batches. Luckily I had enough mixture left to fill a final six cases, which were baked in the ultra lovely red ceramic holder and in the end I got 12 perfect little cupcakes and 12 imperfect but perfectly edible ones – you win some you lose some! I’ll chalk it up to experience and next time will remember not to use the baking sheet.
1 1/2 cups gluten free flour
1 tsp baking flour
1/2 tsp salt
zest of 1 lemon
1/2 cup milk
juice 1/2 lemon
1 cup sugar
1/2 cup softened butter or margarine
for the icing:
2 cups icing (confectioners) sugar
juice 1 lime
zest 1 lime
Pre-heat the oven to 350 degrees fahrenheit.
In a bowl cream the sugar and butter until light and fluffy. I use a spatula but you could use an electric whisk. I’m a glutton for punishment when it comes to baking and try to do everything by hand!
In a separate bowl sift the flour, baking powder and salt. You could add a pinch of bicarbonate of soda too if you desire a lighter cake. I wanted something more dense. Zest the lemon, add to bowl and mix.
Add both eggs to the creamed sugar/butter and combine thoroughly with spatula. Empty half of the dry ingredients into the bowl and mix.
Squeeze the lemon juice into the milk, immediately add to bowl and stir – don’t hang around, as it will curdle. Combine the rest of the dry ingredients until you get a smooth batter.
Fill the cases half way up with the batter. Bake for 20 minutes.
Slowly add the lime juice to the icing sugar until smooth, glossy and fairly thick. Toss in the zest and mix until you get fleks of green evenly scattered throughout the icing mixture.
Wait until the cakes are completely cool before icing. Top them with a teaspoonful of icing and smooth to edges using the back of the spoon. Leave to set – a half hour should do it. Eat, share and/or store in an airtight container for up to two days.