Lemon and raspberry cupcakes


These luscious melt-in-the mouth cakes combine the sweetness of raspberries with the sharpness of lemon.

10 tablespoons (1 ½ sticks ) vegan butter, softened

2/3 cup granulated sugar

½ cup gluten free rice flour (optional)

½ cup gluten free cornflour (optional)

1 tablespoon gluten free baking powder

Grated rind and juice of lemon

3 vegan eggs

1 cup raspberries

1 tablespoon gluten-lemon curd


1.Preheat the oven to 400°F. Line a large 12-hole muffin pan with large paper liners. Place all the ingredients except the raspberries and the curd in a large bowl and whisk together using an electric mixer, or beat with a wooden spoon. Fold in the raspberries.

2.spoon half the mixture into the paper liners, dot over a little lemon curd, then add the remaining sponge mixture. Place in the Preheated oven for 12-15 minutes, until golden and firm to the touch. Remove the cakes from the oven and transfer to a wire rack to cool.

Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

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