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Gluten Free Lemon Cupcakes
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- 4 ½ oz sugar, plus extra to sprinkle
- 1 tbsp vanilla sugar
- 3 - 5 lemons, peel only, no pith, to taste
- 4 jumbo eggs
- 4 oz sunflower oil
- 4 oz yogurt, lemon flavored
- 1 oz lemon juice
- 6 ½ oz all-purpose gluten-free flour
- 2 oz corn starch
- 1 tsp baking powder
- 1 tsp dried instant yeast
- 1 pinch salt
- per 1 piece
- 366 kJ / 87 kcal
- 2 g
- 8.5 g
- 6 g
- 1 g
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