Lemon Cupcake Gluten-free and lactose-free

Photo of the Lemon Cupcake Gluten-free and lactose-free – recipe of Lemon Cupcake Gluten-free and lactose-free on DeliRec

Lemon Cupcake Gluten-free and lactose-free

Name: Lemon Cupcake Gluten-free and lactose-free
Prep time: 20 min
Total time: 20 min
Yield: 10 Porções
Ingredients: 3 unit(s) Eggs; 80 g Demerara sugar; 1/4 cup Olive oil; to taste Zest of 1 lemon; 3 tablespoon Lemon juice; 1 dessert spoon Vanilla Essence; 80 g Ground flaked oats (gluten free); 135 g Almond Flour; 1 teaspoon Baking powder

🇧🇷Brazil

•

View in original language

(Português)

20 min(s)

10 servings

Mabel Beatriz

@mabytriz

Ingredients
Recipe

Eggs3 unit(s)
Demerara sugar80 g
Olive oil1/4 cup
Zest of 1 lemon to taste
Lemon juice3 tablespoon
Vanilla Essence1 dessert spoon
Ground flaked oats (gluten free)80 g
Almond Flour135 g
Baking powder1 teaspoon

Beat the eggs together with the sugar with a whisk.
Add the oil and beat some more.
Add the zest, lemon juice and essence. Mix well. Throw in a pinch of salt.
Incorporate the oat mixture; the almond flour and mix and finally the yeast. Incorporate well.
In a greased and floured English budin form (with almond flour) toss the dough. Give 2 taps (the base of the form against the countertop) so that the dough is well distributed.
Bake in a preheated oven at 180° until it bakes approximately 35 or 40'. Do the toothpick test to see if it's ready.

Did you like this recipe?

Lemon Cupcake Gluten-free and lactose-free

Tags

Did you like this recipe?

You may also like