Lemon and raspberry cupcakes


These luscious melt-in-the mouth cakes combine the sweetness of raspberries with the sharpness of lemon.

10 tablespoons (1 ½ sticks ) vegan butter, softened

2/3 cup granulated sugar

½ cup gluten free rice flour (optional)

½ 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


1.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.

2.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.

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