These easy and delicious cupcakes are perfect when you’re planning to throw a party or want to take some goodies to a potluck or school/work to share with friends! Feel free to substitute other berries, or to leave them out all together. Same with the nut topping – you can ice them instead – the options are unlimited! Have a blast making these your own!
Allergen-free citrus berry cupcakes
These moist, spongy citrus cupcakes with berries are adaptable to many variations.
Preparation time: 20 minutes
Baking time: 25 minutes
Yield: 12 cupcakes
1/3 cup organic canola oil
1 tablespoon EnerG egg replacer mixed into ¼ cup very warm water
1 tablespoon grated lemon zest
1 cup plain So Delicious cultured coconut milk
¾ cup or 75 grams sorghum flour
2/3 cup or 118 grams potato starch
½ cup or 55 grams tapioca starch
1 cup plus 2 tablespoons or 222 grams sugar
1 teaspoon xanthan gum
1 teaspoon baking soda
½ teaspoon salt
¾ teaspoon gluten-free baking powder
1 cup fresh or thawed raspberries
½ cup chopped toasted almonds
1/3 cup organic brown sugar
Preheat oven to 350 degrees F. Place muffin papers into muffin pans.
Beat oil, egg replacer, lemon zest and coconut milk together in large mixer bowl of electric mixer with the balloon whisk attachment until well blended.
Combine dry ingredients in another bowl with a fork until well mixed.
On low speed, beat the combined dry ingredients into the oil mixture. Blend well and beat for 3 minutes on medium speed. Fold berries gently into batter.
Using ¼ cup scoop, fill muffin pan. Combine almonds with brown sugar and sprinkle this topping onto cupcakes. Press topping down gently into batter. Allow to stand for 10 minutes.
Bake for 25 to 30 minutes until toothpick inserted in center comes out clean. Cool in pan on wire cooling rack for 10 minutes. Remove from pan and cool cupcakes completely on rack.
As seen on Positive Kitchen
Adapted from Gluten-Free Quick and Easy, Carol Fenster, PhD
// Do you have any fun parties coming up? What would you add to these?