Image for illustration onlyGluten-Free Lemon Cupcakes with Coconut Topping
Cooking With KidsControlled oven heat develops an even texture while preserving the balance of the listed ingredients. In gluten-free lemon cupcakes with coconut topping, unsalted butter, caster sugar and large eggs are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 20 min
- Servings
- 15
- Difficulty
- Medium
Instructions
1Heat oven to 175 degrees Celsius before you begin.- 2Put 15 paper cups into a muffin pan (you may need to use two pans).
- 3Beat butter and sugar at medium speed until the mixture is light and fluffy.
Nutrition
- Calories
- 311
- Protein
- 2.9g
- Carbs
- 39.6g
- Sugar
- 30.6g
Recommended Equipment & Products
Family cooking
Cooking With Kids
Simple ways children can join safely, with adult guidance.
Age 3-5
Small helper
- Mash soft ingredients
- Wash fruit and vegetables
Age 6-8
Kitchen explorer
- Stir a batter
- Measure simple ingredients
Chef tips
To make it dairy-free, use vegan cream cheese.
Culinary reasoning
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In gluten-free lemon cupcakes with coconut topping, unsalted butter, caster sugar and large eggs are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
