Wednesday May 19, 2021
3 minutes to read
Sally Holland
Author of Goodbye Gluten cookbook
Makes: 14
Ingredients
- 250 g butter, softened
- 1 cup sugar
- Grated rind of 1 orange
- Grated rind of 1 lemon
- 4 large eggs
- 2 cups gluten free flour mix
- 2 tsp baking powder, gluten free
- Pinch salt
- 125 ml milk
Frosting
- 125 g butter, melted
- 3 cups icing sugar, gluten free
- 2 tbsp orange juice or lemon juice
Instructions
- Preheat the oven to 160ºC.
- Place 14 paper muffin cases in muffin tins.
- Cream butter and sugar until light and fluffy.
- Add citrus rinds and then the eggs, one and a time, beating well after each addition.
- Sift the flour mix, baking powder and salt and add to the creamed mixture alternately with the milk, folding gently.
- The mixture may look curdled at this stage but will come right when all the flour is incorporated.
- Spoon into the muffin tins.
- Bake for 20-25 minutes until the cakes spring back when lightly pressed with a finger.
- Transfer to a rack to cool.
Frosting
- Place the butter, icing sugar and juice in a bowl and beat together to form a thick, creamy frosting.
- Add a little hot water to achieve the right consistency.
- Either pipe or spread on to cold cupcakes and decorate as desired.
Sally became interested in gluten free cooking when her husband, Bill, was diagnosed with coeliac disease. Initially thrown by his diagnosis, she enthusiastically took up the challenge of creating gluten free cooking that everyone would love to eat. Her desire to help others who are coeliac and those who cook for them is the driving force behind her cookbook, Goodbye Gluten.
Looking for more recipe inspiration? Check out Sally Holland’s cookbook: Goodbye Gluten.
