Raspberry lemonade cupcakes recipe | Sainsbury`s Magazine

Name: Raspberry lemonade cupcakes recipe | Sainsbury`s Magazine
Total time: 65 min
Ingredients: 175g soft butter; 175g caster sugar; 3 medium eggs; zest of 2 lemons, plus 1 tbsp juice; 170g gluten-free self-raising flour; 1⁄2 tsp gluten-free baking powder; 1⁄4 tsp xanthan gum; 125g raspberries; 150g raspberries, plus 12 extra to decorate; 1 1⁄2 tbsp lemon juice; 200g soft butter; 400g icing sugar, sifted; crushed freeze-dried raspberries; paper straws, optional

www.sainsburysmagazine.co.uk

Get baking with this gluten-free cupcakes recipe from food writer and cookbook author Becky Excell. They're packed with zingy lemon flavour and topped with an indulgent raspberry buttercream

View full recipe on www.sainsburysmagazine.co.uk

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 www.sainsburysmagazine.co.uk.

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