I have a very large collection of cooking magazines.
When I was first diagnosed with celiac disease, I thought my baking days were over. Then I decided to read my magazines with new eyes. I soon identified an enormous number of recipes that were gluten-free, without even trying to be. They were, just because they were. There were even recipes for cakes and desserts!
These little cakes are light, moist and delicious. The glaze goes a little crunchy initially, which is a wonderful contrast - then - if you don't eat them all straight away, it softens - and is still delicious.
200g unsalted butter
1 cup (220g) caster sugar
2 tbsp milk
finely grated zest and juice of one lemon
1/2 cup (110g) caster sugar
Pre-heat oven to 180c
Line a twelve hole, 1/2 cup (125ml) capacity muffin pan with cup cake papers.
Beat butter and sugar with an electric mixer until pale.
Add eggs one at a time, beating well after each addition.
Spoon the mixture into the prepared cases and bake about 20 minutes until light golden.