This recipe contains the same ingredients as the Lemon, Lime & Zucchini Cake but this is an easy melt 'n mix method. This will make approximately 20 to 24 cupcakes.

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.

Ingredients

260 g Bakers' Magic Gluten free flour

40 g Maize starch

1/2 tsp Salt

1 1/2 tsp Baking powder

1/2 tsp Bicarb of soda

250 g Caster sugar

250 g Butter

3 Eggs

140 g Zucchini (grated)

4 Kaffir lime leaves

Zest of 2 Lemons

125 g Lemon juice (juice of 2 lemons)

 

extra icing sugar for dusting 

Maize starch = Cornflour from maize/corn and potato starch is sometimes labelled as potato flour. For more information go to Maize starch vs Cornflour.

 

Method

Turn the oven on to 170 C.

Line 2 muffin tins with ~24 patty cake papers.

Blitz the Kaffir lime leaves & lemon juice together in a food processor/stab blender.

Grate the zucchini.

Mix together the Bakers' Magic Gluten free flour, maize starch, salt, bicarb & baking powder.

Melt the butter & whisk in the eggs. Mix in the lemon juice & Kaffir lime leaves. Stir in the grated zucchini.

Mix the dry & wet ingredients together until the batter has a uniform consistency.

Pour/spoon batter into the patty cake papers & bake for ~15 -18 mins. The time will depend on your oven.

Bring out of the oven & wait 5 mins before getting the cupcakes out of the tray.

Dust the cupcakes with icing sugar.

Simply enjoy!