Allergen-Free Raspberry Cupcakes
"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
- Ingredients:
- 12
- Yields:
-
12 cupcakes
- Serves:
- 12
ingredients
- 6 ounces fresh raspberries
- 1⁄4 cup soymilk
- 1⁄4 cup applesauce
- 1 teaspoon lemon juice
- 1 1⁄2 teaspoons vanilla extract
- 1 1⁄2 cups gluten-free flour (mix of choice mine is pretty basic)
- 1 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 6 tablespoons vegetable shortening (or substitute shortening of choice)
- 1 cup brown sugar
directions
- Heat oven to 350 degrees, grease 12 muffin cups.
- Blend first 5 ingredients (wet ingredients) in small blender, set aside.
- Combine dry ingredients (flour mix, xanthan gum, baking soda, baking powder and salt), set aside.
- Cream shortening and brown sugar with hand mixer.
- add half of flour mixture, beat with hand mixer.
- add half of pureed wet ingredients, beat with hand mixer.
- add rest of flour mix, beat with hand mixer
- add rest of liquid mixture, beat with hand mixer until well incorporated.
- Pour into muffin cups and bake 20 minutes, or until toothpick inserted in center comes out clean.
- Cool and frost as desired. I recommend Recipe #510131! :).
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