100g lactose free butter, softened, plus extra for greasing
100g golden caster sugar
2 large eggs, lightly beaten
zest and juice 1 lemon
140g gluten free self-raising flour
For the topping
250ml lactose free cream cheese
25g icing sugar
1 tsp vanilla extract
Lightly grease a 12-hole deep muffin tin. Cut out 12 strips of baking parchment, each about 1.5cm wide.
Cut each strip in half, then lay inside each muffin hole to make a cross.
Trim the ends so they rise about 1cm above the rim of the holes.
You’ll use these as handles to remove the cakes when they are cooked.
Heat oven to 180C/160C fan/gas 4. Beat together the lactose free butter and sugar until pale and creamy.
Beat in the eggs, a little at a time, then add the lemon zest and half the juice.
Mix together well, then stir in half the gluten free flour. Stir in the remaining lemon juice, then the remaining gluten free flour.
Spoon the cake mixture into the tins, about 1 heaped tbsp per case, then smooth over with the back of a spoon.
Sprinkle a couple of blueberries over each cake, then bake for 15 mins or until cooked through.
To make the topping, whisk together the lactose free cream cheese, icing sugar and vanilla extract until smooth, set aside.
Leave the cakes to cool in the tin, then pipe the topping and top with blueberries.
Recipe adapted from: Good Food