Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Blueberry Cupcakes with Lemon Frosting.
I’ve been working at home now for a week – it took me a couple of days to get into it but I’ve found a new routine that works for me. I’m doing my video calls up in the study and my working on my laptop at the kitchen table – found this breaks up the day and gets me moving around a bit. I’ve also been trying to get a bit of fresh air at lunchtime when possible. For those of you that have moved to working from home any top tips?
Cupcakes are one of my favourite things to bake – they don’t take long to make so aren’t a big time commitment. I’ve made light, fluffy blueberry cakes and topped them with a lemony frosting. I made these cakes to take into work for an afternoon away session we were having – seems like ages ago now.
Other Baking Ideas
If you like this recipe for Gluten and Dairy Free Blueberry Cupcakes with Lemon Frosting then you might like to try one of my other baking recipes:
- Treat yourself with my Gluten and Dairy Free Chocolate Caramel Peanut Pretzel Pie
- Go traditional with my Gluten and Dairy Free Apple Custard Cake
- Make a some biscuits with my Gluten and Dairy Free Chocolate Crinkle Cookies
- Bake loaf cake with my recipe for Gluten and Dairy Free Choc Chip Muffin Loaf
More Recipes Please!
Like me, you also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Blueberry Cupcakes with Lemon Frosting (Gluten & Dairy Free )
For the cakes:
For the frosting:
Preheat the oven to 180 oC
Beat together the caster sugar and dairy free spread
Beat in the eggs one at a time
Stir in the flour and the blueberries
Divide the mixture between 8 muffin cases
Bake in the oven for 20 minutes
Allow to cool before frosting
Make the frosting by whisking together the dairy free cream cheese, dairy free spread, icing sugar, milk and lemon zest
Pipe onto the cupcakes and top with a fresh blueberry