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Gluten-Free Lemon Cupcakes
Reviews:
March 27, 2016

Lemony goodness in a gluten free form. I originally made a batch of these exactly as written, using the flour mix by the submitter, but the texture was off as well as there seemed to be too much baking powder. The second batch was much better. I only used 1 tsp of baking powder and 1 cup of the original flour mix + 1/8 cup of sorghum flour to give it a bit of density. This proved to be the right mixture rendering a cupcake to sink your teeth into. I used a lemon-lime glaze on top. Thank you for the recipe.

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