Lemon and Rosemary gluten-free cupcakes

Name: Lemon and Rosemary gluten-free cupcakes
Ingredients: 500 g courgettes (grated); 1/2 tsp salt; 100 ml olive oil; 250 g ground almonds; 150 g gluten-free plain flour; 2 tsp baking powder; 1 tbsp finely chopped fresh rosemary; 150 g light brown sugar; 4 medium free-range eggs; grated zest and juice of 3 lemons (plus extra zest for decorating); 150 g dairy-free spread; 175 g icing sugar

Support the Alzheimer's Society Cupcake Day on June 13th 2019 with these delicious gluten-free cupcakes! They're so zesty and fragrant - give them a try!

Brought to you by Alzheimer's Society

Gluten-free cupcakes have never tasted so good...

Support the Alzheimer's Society Cupcake Day on June 13th 2019 with these delicious gluten-free cupcakes! They're so zesty and fragrant, everyone will want to give them a try!

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12 cupcakes

Servings

Ingredients

500 g courgettes (grated)
1/2 tsp salt
100 ml olive oil
250 g ground almonds
150 g gluten-free plain flour
2 tsp baking powder
1 tbsp finely chopped fresh rosemary
150 g light brown sugar
4 medium free-range eggs
grated zest and juice of 3 lemons (plus extra zest for decorating)
150 g dairy-free spread
175 g icing sugar

Instructions

Place the grated courgettes in a colander and sprinkle with the salt. Toss well, then place over the sink to drain for 30 minutes. 

Preheat the oven to 190°C/Gas Mark 5. Line a 12-hole muffin tin with paper cases. 

In a large bowl, mix together the ground almonds, flour, baking powder and chopped rosemary. In a separate bowl, whisk together the sugar, oil, eggs and lemon zest and juice. 

Rinse the courgettes to get rid of any excess salt and tip onto a clean tea towel. Squeeze out as much moisture as you can, then tip into the almond bowl and mix well. Add the wet ingredients and stir well to make a smooth batter. 

Spoon the batter into the muffin cases and bake for 22-25 minutes, until lightly browned on top. 

Allow to cool completely on a wire rack. 

Mix together the dairy-free spread and icing sugar, then spread a little on each cupcake and sprinkle with lemon zest to serve.