Lemon and Raspberry Cupcakes
Ingredients
- 10 tablespoons (1 1/2 sticks ) vegan butter, softened
- 2/3 cup granulated sugar
- 1/2 cup gluten free rice flour (optional)
- 1/2 cup gluten free cornflour (optional)
- 1 tablespoon gluten free baking powder
- grated rind and juice of lemon
- 3 vegan eggs
- 1 cup raspberries
- 1 tablespoon gluten-lemon curd
Preparation
Preheat the oven to 400°f
Line a large 12-hole muffin pan with large paper liners
Place all the ingredients except the raspberries and the curd in a large bowl and whisk together using an electric mixer, or beat with a wooden spoon
Fold in the raspberries
Spoon half the mixture into the paper liners, dot over a little lemon curd, then add the remaining sponge mixture
Place in the preheated oven for 12-15 minutes, until golden and firm to the touch
Remove the cakes from the oven and transfer to a wire rack to cool
