Lemon & Raspberry Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
scant 2/3 cup butter, softened2/3 up granulated sugar1/2 cup rice flour1/2 cup corn flour1 tablespoon baking powder1 lemon (grated rind) & Juice 3 eggs beaten1 cup raspberries1 tablespoon lemon curd
1) line 12-hole muffin pan w/muffin liners. Place all ingredients in bowl except raspberries & lemon curd in large bowl. Beat together. Once well blended fold in raspberries
2) Spoon 1/2 mixture into paper liners, dot over a little lemon curd, then add remaining sponge mixture.
3) Place in preheated oven 400 degrees for 12-15 minutes, until golden and firm to the touch.
Serving Size: Makes 12 Muffins
Number of Servings: 12
Recipe submitted by SparkPeople user HEATHERT517.
2) Spoon 1/2 mixture into paper liners, dot over a little lemon curd, then add remaining sponge mixture.
3) Place in preheated oven 400 degrees for 12-15 minutes, until golden and firm to the touch.
Serving Size: Makes 12 Muffins
Number of Servings: 12
Recipe submitted by SparkPeople user HEATHERT517.
Nutritional Info Amount Per Serving
- Calories: 158.3
- Total Fat: 6.0 g
- Cholesterol: 43.7 mg
- Sodium: 216.8 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 1.2 g
- Protein: 2.5 g
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