Lemon and Rosemary gluten-free cupcakes

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!

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

1
Place the grated courgettes in a colander and sprinkle with the salt. Toss well, then place over the sink to drain for 30 minutes. 
2
Preheat the oven to 190°C/Gas Mark 5. Line a 12-hole muffin tin with paper cases. 
3
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. 
4
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. 
5
Spoon the batter into the muffin cases and bake for 22-25 minutes, until lightly browned on top. 
6
Allow to cool completely on a wire rack. 
7
Mix together the dairy-free spread and icing sugar, then spread a little on each cupcake and sprinkle with lemon zest to serve.

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