Nothing says summer like pink lemonade, and the perfect way to kick off summer is with these Raspberry Lemonade Cupcakes.
I started by creaming together 1/2 cup butter and 1/4 cup coconut oil.
I added in 1/4 cup sugar, 1/2 cup agave nectar, 1/2 cup raspberry applesauce, 3 egg yolks, 1/2 tsp vanilla extract, and the zest and juice of one lemon.
In a separate bowl, I whisked together 1/2 cup brown rice flour, 1/4 cup sorghum flour, 1/4 cup sweet rice flour, 1/4 cup potato starch, 1/4 cup arrowroot starch, 2 tsps baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
I mixed the dry ingredients into the wet, and then mixed in 1/3 cup milk.
I accidentally set my camera down for this next part. I whipped up 3 egg whites with a couple tablespoons of sugar sprinkled in gradually until they were at a soft peak, then folded the egg whites into the battter. Spoon the batter into a lined muffin tin and bake for 22 minutes at 325 or until a toothpick comes out clean. Using a large tip on my piping bag, I poked a hole into the cupcakes, and piped in about a 1/2 teaspoon of raspberry fruit spread into each cupcake.
I mixed up some cream cheese frosting(cream cheese, butter & powdered sugar,) and added in 1/2 cup raspberry fruit spread and 1/2 tsp lemon extract. I topped each cupcake with a fresh raspberry.
Thanks for popping in and baking with me.