Wednesday, October 6, 2010

Gluten-Free Lemon Cream Cheese Cupcakes

I love The Cupcake Station. L-O-V-E, love. Their buttercream is a-maz-ing. To celebrate the Grand Openning of their new Plymouth-far too close for my own good-location, Dan and I got ourselves a little treat. I chose one of my favorites: "Lemon Lust"-lemon cake with lemon white chocolate cream cheese frosting. My gluten-free sister happend to stop by that night, and, with puppy dog eyes, asked if she could just try a bit of the frosting. She too was in love and immediately wanted to make a gluten-free version. Here's what we came up with:

Lemon Cream Cheese Cupcakes
cake adapted from joy of baking
makes 18

1 c. butter, room temperature
1 c. granulated white sugar
4 large eggs
1 tsp. pure vanilla extract
Zest of 1 large lemon (outer yellow skin of lemon)
2 c. Bob's Red Mill gluten gree all purpose baking flour
2 tsp. baking powder
1/8 tsp. salt
1/4 c. fresh lemon juice

1. Preheat oven to 350 °F and place rack in the center of the oven. Line muffin pan with paper baking cups.
2. In the bowl of your electric mixer (or with a hand mixer) beat the butter and sugar until light and fluffy and pale in color (about 3 minutes). Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract and lemon zest.
3. Sift together (we didn't) the flour, baking powder and salt and then add to the batter along with the lemon juice. Mix only until incorporated.
4. Pour the batter into the prepared cups, smoothing the top with an offset spatula. Bake about 15-20 minutes, or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool, then gently remove from pan.

Lemon Cream Cheese Frosting

1-8 oz. package cream cheese, softened
1/4 c. (1/2 a stick) butter, softened
juice of half a lemon
finely chopped lemon zest
3-4 c. powdered sugar

1. Beat together the cream cheese and butter until incorporated. Mix in zest and juice.
2. Add sugar in batches, mixing thouroughly after each cup or so.
3. Refrigerate or freeze frosting for 15-20 minutes before piping.

The yellow topping is just a few drops of food coloring whisked into some granulated sugar and sprinkled on top.
These are not exactly light and fluffy. The cake ended up more dense and rich, but still delicious. I think that is due, in part, to the gluten-free flour, and the recipe itself. With 4 eggs, I think the original is leaning more toward a pound cake anyway.

2 comments:

Highjumpinmegz said...

Next time your gluten-loving sister happens to stop by will you make her something delicious too?

Amy said...

If she's nice...