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Gluten Free Lemon Cupcakes
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- 130 g sugar, plus extra for sprinkling
- 1 Tbsp vanilla sugar
- 3 - 4 lemons, thin peelings of skin only
- 4 medium eggs
- 120 g sunflower oil
- 125 g yoghurt, lemon flavoured
- 20 g lemon juice
- 180 g gluten free plain white flour
- 50 g cornflour
- 1 tsp gluten free baking powder
- 1 tsp dried instant yeast
- 1 pinch fine sea salt
- per 1 piece
- 503 kJ / 120 kcal
- 2.46 g
- 13.32 g
- 6.33 g
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