POLENTA LEMON AND POPPY SEED CUPCAKES WITH LEMON FROSTING – Gluten-free

Polenta Lemon And Poppy Seed Cupcakes With Lemon Frosting

I give up using my own domain name for the time being and switch back to blogspot.com until I find out a smoother way to switch over, it is just to bad that you have to click redirect every time you search for a recipe and the rss feeds are not working so you don’t get my new posts in your reader if you use one. I will keep on looking for a solution though because I don’t like to surrender like this, any help is welcome.

Polenta Lemon And Poppy Seed Cupcakes With Lemon Frosting

Now over to something much nicer, namely cupcakes. I have always been fascinated by American style cupcakes with lots of frosting on, they look so pretty and feminine and so incredibly not me that I never even attempted to make any but why do we limit ourselves in that way, why not try to do things that are contrary to what we and others think suits us? Especially if it is something that is good to eat. So here we are with some frilly AND gluten-free cupcakes for my Gluten-free Friday series; I had been thinking about posting some gluten-free baking here and I wanted to make something with the very fine polenta flour I have and also use the poppy seeds I had forgotten in a small box. I also wanted to make something that non-celiac sufferers would feel tempted to make and I hope I managed that here.

Polenta Lemon And Poppy Seed Cupcakes With Lemon Frosting

One of the reasons why I don’t use ready made gf flour mixes or mix my own is that I would like my gluten-free cakes and cookies to be easy to make even for those of us who know next to nothing about gluten-free eating just to show that it is possible to do it with ingredients you might have at home and to make people more aware of the whole issue. Don’t ask me why I do it, it is certainly not because of my infinite goodness, more because I find it interesting. Or for some other obscure reason I never fathomed. All I can say is – try these, they are good!

Polenta Lemon And Poppy Seed Cupcakes With Lemon Frosting

POLENTA LEMON AND POPPY SEED CUPCAKES WITH LEMON FROSTING – Gluten-free
12 cupcakes

cupcakes:
3 eggs
100 g/3,5 oz sugar
100g/3,5 oz polenta flour, the finest grind or cornmeal ground really fine, it should feel like normal flour when you take it between your fingers
100 g/3,5 almond flour
50 g/1,25 oz corn starch
100 ml/0,42 cup rice oil or canola oil
1,5 tblsp poppy seeds
2 tblsp lemon juce
the grated zest of 1/2 a lemon
1 tsp baking powder

frosting:
2 egg whites
350 g/12,35 oz confectioner’s/icing sugar
2-3 tblsp lemon juice

– Whisk eggs and sugar fluffy in a bowl, add oil, poppy seeds, the juice and zest of the lemon and stir well.
– Sift polenta flour, cornstarch and baking powder into the bowl, add the almond flour and stir for a minute or two until it has all blended well.
– Spoon the the batter into cupcake forms and bake in a pre-heated oven (175°C/350°F) for 10 minutes or until ready. Leave on a rack to cool down.
– Meanwhile whisk the ingredients for the frosting with an electrical whisk for 3-4 minutes.
– Pipe or spread the frosting over the now cold cupcakes, leave to set for a while before serving.

Polenta Lemon And Poppy Seed Cupcakes With Lemon Frosting

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