ginger cupakes with a lemon glaze

    My first gluten-free cupcakes, spicy and slightly sweet, full of flavor.

    Cupcake shots always look enticing.

    Comments and faves

    1. yaznotjaz (74 months ago | reply)

      =) I understand that recipes are sometimes overrated, as you said, but is there any way you could share your recipe for these cupcakes?

      Thank you for the beautiful post that referenced this shot.

    2. shauna | glutenfreegirl (74 months ago | reply)

      I will. They are pretty spectacular. They are also directly adapted from the recipe by my friend Matthew Amster-Burton, and he is planning on using them in a book. So, I bow to him and hope that he won't mind my putting my adaptation on this flickr account.

      GINGERBREAD CUPCAKES WITH LEMON GLAZE 


      3/4 cup sorghum flour
      1/2 cup tapioca flour
      1/2 cup hazelnut flour
      1/2 teaspoon baking soda
      1 teaspoon baking powder
      1/2 teaspoon salt 

      1 tablespoon ground ginger
      
2 teaspoons ground cinnamon
      
6 tablespoons unsalted butter, softened
      
3/4 cup dark brown sugar
      
2 eggs 

      3/4 cup milk
      6 tablespoons molasses

      Preheat oven to 375°F.

      Mix the dry ingredients together. Sift them well.

      Cream the butter and brown sugar, then add the eggs. Add the rest of the wet ingredients and stir until just combined.

      Slowly, add the sifted dry ingredients into the butter mixture. Pour in two batches, stirring well between.

      Fill each cup of a muffin tin with batter, about 3/4 full. Bake for about 18 minutes, or until the cupcakes feel firm to the touch and a toothpick comes out dry.

      Let them sit in the muffin tin for ten minutes before removing them. Allow them to cool to room temperature before attempting to frost them.

      Lemon glaze:

      3/4 cup powdered sugar, sifted
      lemon juice of one-half a lemon

      Put the powdered sugar in a bowl. Squeeze the lemon gently, until about half of the lemon's juice comes out. Start to whisk the powdered sugar and lemon juice. If it is too dry, add a few more drops of lemon juice. Whisk until the glaze is smooth but still thick.

      Frost the cupcakes.

      These cupcakes are best on the first day you make them. After that, you might want to freeze them for later eating.

    3. tea_austen (74 months ago | reply)

      Got any more of those hanging around? Mmmm.

    4. shauna | glutenfreegirl (74 months ago | reply)

      I'll be happy to make some for you, my dear!

    5. LizNoVeggieGirl (66 months ago | reply)

      I agree - cupcake shot DO always look enticing - especially that one!! yum!!

    6. ★

      Miss Matilda added this photo to her favorites. (49 months ago)

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