A few days ago I watched a very dramatic World Cup game between team USA and Belgium. What an intense game! I had a hard time focusing on my cupcakes because there were so many things happening on the game that I couldn’t stop staring at the TV.
This World Cup has been very special to me because it is being held in Brazil this year, and I am trying to pay more attention to what is going on there. Even though the outcome of the game didn’t benefit team USA I must say they tried really hard, and the goalkeeper was exceptionally good.
Being in the kitchen trying to prepare these gluten-free blueberry lemon cupcakes for a 4th of July post and the team USA playing that day was for me some sort of inspiration. Independence Day is more than just a barbecue in the backyard or fireworks at the park. It is a statement that every American by birth like my boys and husband or by adoption, like me, makes to declare that they are honored to call this country home.
Today’s recipe is designed to satisfy the sweet tooth of those that are gluten intolerant. With summer at its peak, there are blueberries everywhere– combine them with lemon and you have a refreshing dessert at your hands. The secret of baking gluten-free is to use a good quality gluten-free flour. I have tested some of the main brands, and this one is by far my favorite.
I have friends with restrict diets and gluten intolerance that are always grateful when I prepare something gluten-free for them. This 4th of July don’t forget to plan to serve a variety of desserts that will accommodate everyone’s needs.
Gluten-Free Lemon Blueberry Cupcakes
- 1 ¼ cup gluten-free flour (I used Cup 4 Cup)
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- ¼ cup coconut oil, melted
- ¾ cup sugar
- ½ cup buttermilk
- ¼ cup fresh squeezed lemon juice
- zest from 1 lemon
- 1 cup fresh or frozen blueberries
Note: the batter will look a little gooey but this is normal.
- Pre-heat oven to 350 degrees Fahrenheit and line cupcake pan with cupcake liners.
- In a large bowl mix the gluten-free flour, baking powder, baking soda, and salt. Set aside.
- In another bowl using a paddle attachment beat the eggs at medium speed, add the coconut oil, add the sugar, and finally add the buttermilk. Beat in the lemon juice and lemon zest, lower the speed and add the flour mixture. It will look gooey and not like a normal flour texture should look like, increase the speed to medium and beat a little more. Turn off your mixer and with a spatula fold in the blueberries.
- Bake them for 15 minutes or until a toothpick inserted in the middle of the cupcakes comes out clean. Let cool completely on a wire rack.
- 2 sticks of softened good quality unsalted butter.
- 3 cups sifted powdered sugar (add an extra half cup if you desire but be careful not to be overly sweet).
- 1 tablespoon vanilla extract.
- a pinch of salt.
- 2 to 3 tablespoons of heavy cream
- Beat the butter with a paddle attachment on medium speed for a few minutes.
- Start adding the powdered sugar with the butter on a low speed until well incorporated.
- Add the vanilla and increase the mixer speed to medium and beat it for two minutes.
- Lower the speed again, add a pinch of salt and two tablespoons of heavy cream.
- Increase the speed back to medium and beat for about 2 more minutes. The goal is to create a firm frosting to decorate the cupcakes.
- Choose your desired piping tip and prepare your piping bag.
- Add frosting in your piping bag and start piping the frosting on your cupcakes. The buttercream frosting should hold well until you serve them.
Happy July 4th!
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