GOLDEN VANILLA CUPCAKES WITH RASPBERRY BUTTERCREAM FROSTING
The hardest recipe for me to develop was a really light yellow cake that was still nutritious, moist, and delicious. Well, here it is, and it's gluten-free to boot. Without the food coloring, the frosting will be a pale lavender color.
Yield serves 9 (makes 9 cupcakes)
Number Of Ingredients 20
Steps:
- Preheat the oven to 325°F. Line a cupcake pan with 9 paper liners and fill the empty cups half full of water to prevent scorching.
- To prepare the cupcakes, using an electric mixer beat together the canola oil, agave nectar, and eggs. Add the yogurt mixture, vanilla extract, and lemon zest. Beat again.
- Mix the garbanzo bean flour, potato starch, tapioca flour, xanthan gum, baking powder, baking soda, and salt in a large bowl. Slowly add the flour mixture to the yogurt mixture and mix on low speed until just combined. Spoon the batter into the prepared cupcake pan and bake for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Cool the cupcakes completely on a cooling rack.
- To prepare the frosting, use an electric mixer to beat the butter until smooth. Add the agave nectar and beat again until fluffy. Add the raspberry jam and beat well. Add the dry milk, vanilla extract, and food coloring if using. Beat on high speed until light and fluffy, scraping down the bowl as necessary. You will have about 2 cups of frosting.
- Frost the cooled cupcakes liberally and garnish with fresh raspberries if desired.
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