Gluteeniton sitruuna kuppikakku / Lemon Curd Cupcakes (Gluten free)

In my family we have gluten intolerance, we however also have people without gluten intolerance. Now, one critique always posed to gluten free food is that it simply doesn't taste the same. I call bullshit. Indeed it would take a chef without having to make glutenfree food, to start making it and really requiring it to taste as good. I mean - why settle? This is the quest my mom set out to do, prove to everyone that gluten free food and baked goods are just as good if not better.

This has inspired me, so I challenge myself. I want to make everything gluten free, and so no one knows it is. This cupcake recipe is my own, through failure found. It's perfected and I challenge anyone and everyone to tell me it's not wonderful and tastes better than cupcakes made with wheat flour.

Base

125 grams butter

2 dl sugar

5 dl Semper Mix gluten free flour

2 tl  baking powder

1 dl Lemon juice (about 2lemons)
0,5 dl milk

2 eggs

lemon zest

Start by whipping butter and sugar together. I don't use an electric whisk, just my hands until it's well mixed, and then I whip it fluffy with a whisk or even fork. If you don't have the strength, use an electric whisk. Add eggs to the batter and keep mixing.
First mix the baking powder with the gluten free flour, and then add it to your mixture. Finally add 1dl or freshly squeezed lemon juice, use the zest from the leftover lemons, grate it and add to the batter. Check the consistency, sometimes it needs a little more liquid, in which case add about 0,5dl milk so the batter is easy to put in to the forms.

Lemon Curd

 2 lemons

1,5 dl sugar

4dl water

4 egg yolks

3 tbs potato flour

25grams butter

Mix all ingredients together cold in a pan, heat up slowly. as the heat increases the curd will begin to thicken. If you want a less thick curd, lower the amount of potato flour. If you feel you want it thicker, never add potato flour to the hot mixture. Take a glass, add a little water and some potato flour so it liquidates in the glass. Add the water mixture to the curd and keep stirring.

Of course, one easier way out is to buy ready lemon curd. I prefer making my own. Taste! Sometimes lemons are a bit bitter, especially during winter times. You can add sugar according to taste.

Making the cupcakes

Once the lemon curd is done, add it first to your cupcake forms. Then pour the batter on top. This will create a soft lemon curd heart in cupcakes. Bake the cupcakes in 220C for about 10min. Let them cool off before putting the frosting on.

Frosting

1 pack of Philadelphia Cheese

50grams butter (room temp.)

Powdered sugar to taste (0,5dl)
Vanilla flavor

Make sure the butter is room temp!! Whisk together Philadelphia Cheese and butter, use an electric whisk or bamix (sauvasekoitin). When even and soft, add powdered sugar to taste. I don't like my frosting too sweet, so I only add about 0,5dl. Do it according to required taste and consistency. Add vanilla flavor and put in fridge to harden.

Once the cupcakes are cool, and the frosting is cold, start putting the frosting on! The best job. Then enjoy the best lemon cupcakes ever!