Gluten-free lemon cupcakes

Preparation time 45 minutes

Ingredients for 18-20 cupcakes:

200 g of vanilla sugar (*)

125 g of butter

half a glass of milk (150 ml)

juice of one lemon

250 g of gluten-free flour (I used the BiAglut flour)

3 eggs

8 g of baking powder

1 pinch of salt

For topping:

200 g of icing sugar

3 tablespoons of lemon juice

still water

gluten-free colored sprinkles

(*) store the white sugar in a jar containing a vanilla bean

Beat eggs with a pinch of salt for two minutes, add sugar, a little at a time, continuing to whisk for 10 minutes. Add the melted butter and beat again.

Add lemon juice, milk, and stir, then add the sifted flour with baking powder.

Beat with the whisk until the mixture is smooth.

Fill the molds halfway and bake at 180°C for 15 minutes. Check with a toothpick if they are cooked.

Once cool prepare the glaze: mix the icing sugar with 2 tablespoons of lemon juice and, if necessary, water to obtain the desired consistency and put a spoon over each cupcake. Decorate with colored sprinkles.