Golden Vanilla Cupcakes with Raspberry Buttercream Frosting

Name: Golden Vanilla Cupcakes with Raspberry Buttercream Frosting
Yield: serves 9 (makes 9 cupcakes)
Ingredients: 1/3 cup canola oil; 1/2 cup light agave nectar; 2 large eggs; 1/4 cup nonfat plain yogurt mixed with 1/4 cup water; 2 teaspoons vanilla extract; 2 teaspoons freshly grated lemon zest (about 1/2 lemon); 1 cup garbanzo bean flour; 1/3 cup potato starch; 3 tablespoons tapioca flour; 1 teaspoon xanthan gum; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon sea salt; 1/2 cup unsalted butter; 1/3 cup and 2 tablespoons light agave nectar; 1/2 cup juice-sweetened seedless raspberry jam; 1 cup nonfat dry milk; 1/2 teaspoon vanilla extract; A few drops natural red food coloring (optional); Fresh raspberries for garnish (optional)

December 9, 2011

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.

Recipe notes

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