Lemon Raspberry Bites

Lemon and raspberry are the perfect combination of sweet and tart. The light vanilla sponge is very sweet and is complemented by the tartness of the raspberry filling and the sourness in the lemon glaze.

Ingredients

• 1 ¾ cups gluten free all purpose flour.
• ¼ cup potato or tapioca starch
• 2 tsp baking powder
• 1 ½ cups sugar
• ¾ ts salt
• 4 large eggs
• ½ cup milk
• 2 tsp vanilla extract
• 1 cup powdered sugar
• Juice from one lemon
• Raspberry filling of choice ( i usually use raspberry jam)

Directions

• To make the cupcakes combine the gluten free flour, potato starch, baking powder, sugar, and salt.
• In a separate bowl combine the eggs, milk, and vanilla extract.
• Slowly incorporate the dry ingredients to the wet until you get a smooth batter.
• In a prepared pan, bake the cupcakes for 10-15 minutes at 350℉
• To make the glaze combine the powdered sugar and lemon juice until smooth. If the glaze is still a little thick you can add milk or more lemon juice to loosen it up.
• When the cupcakes are cool, use an apple corer to take out the center of the cakes, from the bottom,  to make room for the filling.
• Using a piping bag fill the cupcakes with the raspberry jam. 
• Dip the top of the cakes in the lemon glaze and serve.