Here I am back on the blog with a new fruity and healthy recipe: gluten-free cupcakes! You must have noticed it, I love using fruits in baking: exotic fruits, red fruits… Blueberries are one of my favorite fruits (they will never be ahead of raspberries, my No. 1 delight).

In my recipe, I combined blueberry and lemon, the ideal pair, as their flavors go together wonderfully.

I developed this fruity recipe with gluten intolerant in mind. No wheat flour here but coconut flour. The advantage of this flour is that it delicately scents the recipe. You don't really notice the coconut taste, but you do get a different scent in the mouth, and personally, I love this kind of mixture. This makes the recipe really interesting, and unique!

For the topping, I stayed soft, I wanted a slightly tangy whipped cream, airy but still consistent enough to make a nice icing… You might as well tell you right away, these gluten-free cupcakes were devoured at high speed!

For the recipe, it's here ...

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For you to note!

Gluten Free Lemon Blueberry Cupcakes

Gluten-free, but 100% gourmet ...

Prep time30 minutes min

Cook time28 minutes min

Yield: 6

Ingredients:

• 35 g coconut flour or other gluten-free flour organic stores
• 35 g cornflour
• 1/4 cc of gluten-free baking powder
• 1/4 tsp baking soda
• 1 pinch of salt
• 1 whole egg
• 100 g powdered sugar
• 60 g soft butter
• 1/2 tsp natural vanilla extract
• 60 g whole cream
• Zest of 1 lemon
• 1 tbsp lemon juice
• 50 g fresh blueberries
• +
• 20 cl whole semi-thick cream
• 125 g of mascarpone
• 1 tbsp lemon juice
• 3 tbsp powdered sugar
• Blueberries for decoration

Instructions:

• Preheat the oven to 175 ° traditional heat.
• Combine the flour, baking powder, baking soda and salt in a bowl.
• In the bowl of the food processor, beat the egg and powdered sugar until the mixture turns white. Add the softened butter, vanilla extract.
• Incorporate the dry ingredients into the previous mixture, do not "over" mix.
• Finish by adding the crème fraîche, the lemon (zest / juice) and delicately add the blueberries.
• Pour the batter into cupcake boxes set in a rigid muffin tin.
• Bake for about 28 minutes (check doneness using a wooden pick). Leave to cool on a rack.
• To decorate the cooled cupcakes, prepare the lemon mascarpone whipped cream: whip the whipped cream with the sugar then add the mascarpone and lemon juice to obtain a firm consistency ideal for poaching the cupcakes.

Notes:

My recipe gives you 6 cupcakes, to make a dozen, double the proportions :)
The socket used for my decoration is a very simple round socket.

Following Lilie bakery

Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)

 [ Equipment used ]

HoM Yellow Cupcake Boxes