Allergen-free Raspberry Cupcakes

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

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

Recipe

• 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 allergen-free lemon frosting! :).