Gluten Free Lemon Cupcakes with Raspberry Jam
- 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
- Cupcake
- Preheat oven to 350 degrees.
- Place 10 cupcake liners into wells of muffin pan.
- In mixing bowl, combine sugar and oil. Mix well.
- Add zest, yogurt, milk, and extract until well blended.
- Combine flour, baking soda and salt in a separate bowl. Mix well.
- Sift flour mixture into wet ingredients; stir until blended.
- With a whisk, whisk egg whites vigorously in a mixing bowl 1 minute or until very foamy.
- Fold into batter.
- Scoop batter into cupcake liners filling each one about ¾ full.
- Using a spoon, place about ½ tsp raspberry am onto centers of cupcakes.
- Using back of your spoon, push gently into batter.
- Bake 20-22 minutes or until tops spring back when lightly pressed.
- Remove pan from oven.
- Let stand for 5 minutes.
- Carefully remove cupcakes from pan.
- Glaze
- Place chocolate in a microwave safe bowl or double boiler.
- Melt chocolate in microwave for 45-60 seconds or on the stove in your double boiler.
- Stir chocolate until smooth.
- Stir in yogurt and extract.
- Spoon glaze evenly onto cupcakes.
- Glaze hardens quickly.
- Fold into batter.
Recipe by Let's Be Yummy at http://letsbeyummy.com/2016/08/11/gluten-free-lemon-cupcakes-with-raspberry-jam-recipe/
3.4.3177