Ingredients and Weight:
- 150g gluten-free flour blend (available at supermarkets)
- 120g sugar
- 3/4 cup vegetable oil (such as canola oil)
- 3 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon lemon zest (from 2-3 lemons)
- 1/4 cup fresh lemon juice (from the same lemons)
- 1 teaspoon vanilla extract
- 1/2 cup milk (any type)
Preparation Time:
- Preparation Time: 20 minutes
- Cooking Time: 25 minutes
Difficulty Level: Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 350°F. Prepare cupcake liners for a muffin pan.
- In a large bowl, combine the flour, sugar, baking powder, and baking soda. Mix well.
- In a separate bowl, whisk together the eggs, oil, lemon juice, lemon zest, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Add milk and mix until smooth.
- Divide the mixture evenly into the cupcake liners.
- Bake for 25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow to cool before frosting.
Nutritional Information: (Per serving, assuming no additional frosting)
- Calories: approximately 250 calories per cupcake
- Fat: 14g
- Carbohydrates: 35g
- Protein: 4g
Dish Characteristics:
- Gluten-free friendly
- Light and airy texture
- Tangy lemon flavor with a slight vanilla undertone
- Perfect for any occasion, especially lemon lovers!
User Comments:
- "These cupcakes were so light and refreshing! The lemon flavor was perfect."
- "I was looking for a gluten-free dessert option and these cupcakes were a hit!"
- "The texture was so soft and the flavor combination was delightful."
Special Precautions and Tips:
- Be sure to use a gluten-free flour blend to ensure the dish is gluten-free.
- For best results, use fresh lemons for the juice and zest.
- Follow baking instructions carefully to ensure proper baking and texture.
