“These are delicious, light and not gritty. They are easily mistaken for "regular" cup cakes! They will come out a deep purple color from the raspberries. Note: Crisco does not contain gluten but is NOT certified gluten free, so please substitute whatever shortening works for you. Also you may want to have extra raspberries for decoration later.”
READY IN:
35mins
SERVES:
12
YIELD:
12 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees, grease 12 muffin cups.
  2. Blend first 5 ingredients (wet ingredients) in small blender, set aside.
  3. Combine dry ingredients (flour mix, xanthan gum, baking soda, baking powder and salt), set aside.
  4. Cream shortening and brown sugar with hand mixer.
  5. add half of flour mixture, beat with hand mixer.
  6. add half of pureed wet ingredients, beat with hand mixer.
  7. add rest of flour mix, beat with hand mixer
  8. add rest of liquid mixture, beat with hand mixer until well incorporated.
  9. Pour into muffin cups and bake 20 minutes, or until toothpick inserted in center comes out clean.
  10. Cool and frost as desired. I recommend Recipe #510131! :).

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