Allergen-Free Raspberry Cupcakes

• 6 ounces fresh raspberries
• 14 cup soymilk
• 14 cup applesauce
• 1 teaspoon lemon juice
• 1 12 teaspoons vanilla extract
• 1 12 cups gluten-free flour (mix of choice mine is pretty basic)
• 1 teaspoon xanthan gum
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 12 teaspoon salt
• 6 tablespoons vegetable shortening (or substitute shortening of choice)
• 1 cup brown sugar

1. Heat oven to 350 degrees, grease 12 muffin cups.
2. Blend first 5 ingredients (wet ingredients) in small blender, set aside.
3. Combine dry ingredients (flour mix, xanthan gum, baking soda, baking powder and salt), set aside.
4. Cream shortening and brown sugar with hand mixer.
5. add half of flour mixture, beat with hand mixer.
6. add half of pureed wet ingredients, beat with hand mixer.
7. add rest of flour mix, beat with hand mixer
8. add rest of liquid mixture, beat with hand mixer until well incorporated.
9. Pour into muffin cups and bake 20 minutes, or until toothpick inserted in center comes out clean.
10. Cool and frost as desired.
11. I recommend Recipe #510131!
12. :).

fresh raspberries, soymilk, applesauce, lemon juice, vanilla, flour, xanthan gum, baking soda, baking powder, salt, vegetable shortening, brown sugar

Taken from www.food.com/recipe/allergen-free-raspberry-cupcakes-510613 (may not work)