So spring is here! And not only is it spring, but no longer am I in the month of hell that I was in with work, and the month of quasi-hell that led up to that. So, now I’m back to posting on my blog, and my goal is to really get my blog out there (if possible).
Goals that I really want to achieve are the following for the remainder of this year:
1. Build a good amount of gluten free recipes, and start looking at possibly publishing….
2. Also blog on another development that I’m starting, and that’s me delving into the world of artificial intelligence and video game design….
So we’re going to start off with a lemon cupcake recipe that is gluten free, light, and very delicious.
Lemon Cupcakes with a sweet lemon glaze
1 cup sorghum flour
1/2 cup tapioca flour
1/2 tsp xanthum gum
2/3 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup milk
1/4 olive oil
1/4 cup melted butter
1 tsp vanilla
1/2 tsp lemon flavor
juice of one lemon
zest of one lemon
1/8 c powdered sugar
Preheat oven to 350F. Line 12 muffin cups with muffin liners.
Combine all dry ingredients in a large bowl. Mix well.
Add the wet ingredients into the dry mix. Stir well (approximately 50 strokes). Best indication that the batter is evenly mixed is that there are no yellow egg streaks in the batter.
Pour the batter into the lined cups, and place in the oven for 16 minutes.
After the cupcakes cool, in a plate place the powered sugar, and make a crater for the lemon juice. Add a small amount of lemon juice, and mix with the sugar. Gradually add more lemon juice until there are no dry clumps of sugar, and the glaze has a fairly thick consistency.
Grab the cupcakes, and rub the tops of the cupcakes into the glaze, covering the tops. Place the cupcakes onto cooling racks, and wait approximately 30 minutes before enjoying, to allow time for the cupcakes to soak the glaze.