Lemon-Glazed Gluten Free Cupcakes
Prep Time: 10-15 minutes
Cook Time: 12-15 minutes
Total Time: 30-40 minutes
Yield: 24 Cupcakes
Ingredients for the Cupcakes:
1 ½ cups Organic Cane Sugar
½ cup Organic Coconut Oil
1 Tablespoon Vanilla
½ teaspoon Fiori di Sicilia
3 cups Gluten Free Flour (I use King Arthur Flour)
1 1/3 Tablespoon Baking Powder
½ teaspoon Sea Salt
1 cup Unsweetened Vanilla Almond Milk
Ingredients for the Glaze:
Juice of 2 Lemons
Zest of 1 Lemon
2 cups +/- Confectioner’s Sugar
Heat oven to 350 degrees.
For the Cupcakes:
Cream the coconut oil with the sugar in a large bowl by hand or with an electric mixer. Add the eggs, vanilla and Fiori di Sicilia and blend until smooth. In a separate bowl, whisk the flour, baking powder and sea salt together. Slowly add the flour mixture to the sugar mixture and then the almond milk until all is fully incorporated.
Line the muffin pan with paper liners (look for fun ones), or butter the pan, if you prefer. Spoon the batter into the liners about 2/3 full. Bake in center and top racks, if using 2 muffin tins, and then switch racks after 7 minutes and bake until golden, another 6-8 minutes.
Remove from oven and cool on a rack.
For the Glaze:
Mix all three ingredients until smooth. If it feels too stiff, add a touch more of lemon juice.
To glaze: dip the top of the cupcake into the glaze and then decide how you are going to eat it!!