Raspberry Vanilla Cupcakes - #foodbyjonister
Sweet and soft raspberry vanilla cupcakes that are topped with pink frosting! These cupcakes are fun, easy to make an use natural food dye.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodbyjonister.com.
Ingredients
- Milk (I use Almond Milk): 0.75 cup (warm)
- Oil (I use Avocado Oil): 0.3 cup
- Plain Greek Yogurt: 1 Tablespoon
- Pure Vanilla Paste: 1 teaspoon
- Egg: 1 large (room temperature)
- All-Purpose Flour: 1.5 cups
- Almond Flour: 1 cup
- Baking Powder: 1.5 teaspoons
- Sea Salt: 1 teaspoon
- Pure Cane Sugar: 0.75 cup
- Unsalted Butter: 0.3 cup (softened)
- Frozen Raspberries: 0.5 cup
- Powdered Sugar: 3 cups
- Palm and Coconut Shortening/Unsalted Softened Butter: 1 cup
- Milk: 2 Tablespoons
- Red Food Dye*: 2 teaspoons
- Freeze Dried Raspberries: 4 Tablespoons (optional)
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