I am absolutely positive that this has been the one recipe you were all waiting for. Gluten free lemon, lavender and citrus cupcakes with shortbread cookies. I adapted this recipe from here.

Normally I would bake the entire cupcake from scratch, but with all the cooking I did for this meal I got lazy and used Betty Crocker’s gluten free chocolate cake mix and just used an extra egg, added in some sugar and cocoa and then added some freshly squeezed juice from an orange to make it more flavourful & fluffier.

Shortbread cookies:
♥ 1 1/2 c gluten free all-purpose flour
♥ 1/2 corn starch
♥ 1/2 tsp xanthan gum
♥ 1 c unsalted butter, room temp
♥ 1/2 c icing sugar
♥ 1 tsp vanilla
♥ 1 tbsp dried culinary lavender
♥ 1 tbsp lemon zest

Chill the batter then roll it out and cut out the shapes. Bake at 350F for about 10 minutes. I had to cook mine a little longer because I cut them thicker.

Icing:
Instead of using their icing recipe, I just adapted the icing recipe I normally use with the special ingredients.

♥ 4 c icing sugar
♥ 3 tbsp whipping cream
♥ 1 tbsp lemon zest
♥ 1 tbsp culinary lavender
♥ 1 tsp clear vanilla extract
♥ 1 c vegetable shortening
♥ 1 egg white

First infuse the lavender into the cream overnight, then strain the cream. mix all the ingredients together using an electric mixer.

I garnished my cupcakes with some orange zest and served it with freshly cut oranges which I drizzled with maple syrup, agave syrup and sprinkled some brown sugar on.

This entry was posted on Saturday, May 26th, 2012 at 2:14 am and is filed under Food, Gluten Free. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.