Gluten Free Lemon Cupcakes with Raspberry Jam
Author: 
 
Ingredients
  • Cupcake
  • 1 lemon
  • ¾ cup sugar
  • 3 tbsp oil
  • ⅓ cup plain yogurt
  • ⅓ cup milk (I used almond milk)
  • 1 tbsp lemon extract
  • 1¼ cups gf all purpose flour (I used better batter)
  • ¾ tsp baking soda
  • ¼ tsp salt
  • 2 egg whites, room temperature
  • ¼ cup raspberry jam
  • Glaze
  • 3 ounces white chocolate for baking
  • 2 Tbsp plain yogurt
  • 1½ tsp lemon extract
Instructions
  1. Cupcake
  2. Preheat oven to 350 degrees.
  3. Place 10 cupcake liners into wells of muffin pan.
  4. In mixing bowl, combine sugar and oil. Mix well.
  5. Add zest, yogurt, milk, and extract until well blended.
  6. Combine flour, baking soda and salt in a separate bowl. Mix well.
  7. Sift flour mixture into wet ingredients; stir until blended.
  8. With a whisk, whisk egg whites vigorously in a mixing bowl 1 minute or until very foamy.
  9. Fold into batter.
  10. Scoop batter into cupcake liners filling each one about ¾ full.
  11. Using a spoon, place about ½ tsp raspberry am onto centers of cupcakes.
  12. Using back of your spoon, push gently into batter.
  13. Bake 20-22 minutes or until tops spring back when lightly pressed.
  14. Remove pan from oven.
  15. Let stand for 5 minutes.
  16. Carefully remove cupcakes from pan.
  17. Glaze
  18. Place chocolate in a microwave safe bowl or double boiler.
  19. Melt chocolate in microwave for 45-60 seconds or on the stove in your double boiler.
  20. Stir chocolate until smooth.
  21. Stir in yogurt and extract.
  22. Spoon glaze evenly onto cupcakes.
  23. Glaze hardens quickly.
  24. Fold into batter.
Recipe by Let's Be Yummy at http://letsbeyummy.com/2016/08/11/gluten-free-lemon-cupcakes-with-raspberry-jam-recipe/