I am sooooooooooo ready for Spring. Here in NashVegas 🙂 the sun is starting to peer out from underneath the clouds and show it’s pretty face again, but it still too cold for my taste.
Meanwhile, all this cold weather is making me fantasize about cute, designer white jeans, a tall pair of fabulous wedge sandals, super-flowy spring tops, and drenching my body in coconut-infused lotions and body sprays. Mmmm… Spring sounds so good, doesn’t it?
You know what else sounds good? Lemon-inspired treats! Lemons are bright in color and anything with lemon tastes so yummy and refreshing! Lemon is the perfect flavor to get in the mood for a fantastic spring 2010!
Why not host a little get-together with your favorite gals this March and snack on some delicious gluten-free lemon cupcakes and lemonade! Try these recipes:
Gluten-free lemon cupcakes, recipe from: http://glutenfreeonashoestring.com/
Glazed Lemon Cupcakes
1 1/2 cups Bob’s Red Mill GF All Purpose Flour
3/4 teaspoon xanthan gum
2 teaspoons baking powder
1/2 teaspoon salt
zest & juice of 1 lemon (reserve 1-2 tablespoons for glaze)
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup sour cream (low-fat is fine, just don’t go non-fat)
1 – 1 1/2 cups confectioner’s sugar
1. Preheat oven to 350 degrees. Grease a standard 12-muffin tin & set aside.
2. In a small bowl, combine dry ingredients (flour, xanthan gum, baking powder, & salt). Set aside.
3. In a large bowl, combine butter & sugar until well combined. Add eggs, one at a time blending after each addition, then vanilla. Add zest and juice (except for final 1-2 tablespoons of juice) & blend. Alternate adding the dry ingredients & sour cream to the mix, beginning & ending with the dry ingredients, and mix until just combined.
4. Divide mixture evenly among the muffin cups & bake in the center of a 350 degree oven for about 25 minutes, until a toothpick inserted into the center comes out clean. Cool completely.
5. While the cupcakes are cooling, make the glaze. Combine the confectioner’s sugar and the reserved lemon juice until smooth, adjusting the amount of confectioner’s sugar to the desired consistency. If you add too much sugar, just add a few drops of water to thin the glaze. Pour the glaze over the cakes while they are on a wire rack. Allow to set (chill glazed cupcakes in the refrigerator to set if your environment is humid). I also like to add more zest on top of the cupcakes’ glaze!
Juice of 10 lemons
5 cups water
1 cup sugar
fresh mint – tear into small pieces or put in a chopper/blender so flavor can come out more
Stir together, chill, and enjoy! 🙂
*can pour over ice if desired
*may want to double recipe if wanting a pitcher full
For an adult-gathering with the gal pals, pour your friends one tall regular glass of lemonade and then add 2 shots of the vodka or 1/5 cup of rum for a “hard” lemonade! Or add a touch of Sprite or fizzy water to make a lemon-inspired Mojito!
…Yummy lemon-y goodness.
-Glamour & Green Gluten-Free