Fresh from the farmers market and into your belly, our summer cupcakes are a delicious and better for you dessert for the whole gang!
Cupcakes: 1 package Zemas Gluten-Free Multigrain Pancake & Waffle mix ¼ c. sugar 2 eggs (or egg replacer) 4 T. butter, melted (dairy-free or regular) 6 T. oil of choice (grapeseed, coconut) 1 c. milk of choice (almond, rice, coconut, dairy) ½ t. baking powder ¼ t. xanthan gum ½ c raspberry preserves (fruit juice sweetened) ¾ c. fresh raspberries
Raspberry Buttercream Frosting: ½ c. butter, room temperature (dairy-free or regular) 2 c. powdered sugar 3 T. raspberry preserves(fruit juice sweetened) 1 T. milk of choice
Instructions: Cupcakes: Preheat oven to 350 degrees F. Line a cupcake pan with cupcake liners. In a bowl, combine Zemas mix, sugar, xanthan gum and baking powder. In another bowl, whisk together the eggs, butter, oil, milk, and raspberry preserves. Mix the dry ingredients into the wet. Fold in the fresh raspberries. Fill cupcake liners about ¾ full. Bake for 30 minutes and allow to cool fully before frosting.
raspberry Buttercream Frosting: In a stand-up mixer fitted with a paddle attachment, mix the butter until smooth. Add in powdered sugar and mix for 4 minutes until the sugar is incorporated fully. Add in the raspberry preserves and milk and mix until the buttercream is light and fluffy. Either place frosting in a piping bag for a more refined look or top with a knife for a more rustic look.
Cooking method:-Select (optional)-
Special ingredients:no fermented / pickled foods, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol
Just right for...:Great for kids, Crowds/parties, Summer favorites
Top 8 allergens?:gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
Active/prep time:0-15 minutes
Total time (inc active/prep):30-45 minutes
Substitution ideas:For a lighter frosting, try making a Raspberry Coconut Whipped Cream.
Refrigerate 1 can of coconut milk overnight.
Scoop out the solidified white part and place into a bowl.
Using a hand mixer, whip the coconut milk until light and fluffy.
Add in 2 T. raspberry preserves, whip until smooth.
Place on top of cupcakes.
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