Gluten Free Lemon Blueberry Cupcakes

Here I am back on the blog with a new fruity and healthy recipe: gluten-free cupcakes! You must have noticed, I love using fruits in baking: exotic fruits, red fruits... Blueberries are among my favorite fruits (they will never overtake raspberries, my #1 delight).

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

I developed this fruity recipe with gluten intolerance in mind. No wheat flour here, but coconut flour. The advantage of this flour is that it delicately perfumes the recipe. You can't really detect the coconut taste, but you can feel a different aroma in your mouth, and personally, I love this kind of mixture. It makes the recipe really interesting and original!

For the topping, I kept it soft, I wanted a slightly tangy whipped cream, light but still thick enough to make a nice frosting... I might as well tell you right away, these gluten-free cupcakes were devoured at high speed!

For the recipe, it's here...

Gluten Free Lemon Blueberry Cupcakes

Gluten-free, but 100% gourmet ...

Amount : 6

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Prepare in advance 30 minutes min

Cook time 28 minutes min

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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

Prepare in advance 

• 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.

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 [ Equipment used ]

HoM Yellow Cupcake Boxes