Lemon and raspberry cupcakes

Ingredients: 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 3Continue reading “Lemon and raspberry cupcakes”