These gluten-free cupcakes have a very nice sweet-nutty flavor, which is well balanced by the slight acidic notes of the blueberries and lemon zest.
The corn flour, besides giving the cupcakes a nice yellow color, provides also possible a nice grainy texture.
I hope you too will enjoy them 🙂
Ingredients
- 200 gfresh blueberry
- 200 gGreek yogurt
- 150 gCorn flour
- 130 glight muscovado brown sugar
- 100 mlSunflower oil (cold pressed)
- 50Rice flour
- 4Egg
- 2 teaspoonsBaking powder
- 1Lemon zest
- 1 pinchVanilla essence
Preparation
– put the eggs, the sugar and the vanilla essence into a bowl;
– whisk them together till you get a frothy cream;
– add the Greek yogurt and mix well;
– sift the 2 flours onto it and mix well till they get completely absorbed;
– add the grated lemon zest and mix well;
– add the blueberries and mix well;
– add the oil and mix well till it gets absorbed completely;
– add the baking powder and mix well;
– pour the mixture onto the cupcake molds;
– bake at 170 degrees for about 20/25 minutes;
I am going to try these with almond flour and see how they come 🙂
🙂