Best Yellow Cupcakes with Raspberry filling and Truffle Glaze

You can decorate them for the holiday you prefer. These we added a little smiley vampire and some sprinkles. We also added a little edible gold spray. You probably won’t want to do vampires for Christmas, but maybe you can make the vampires for your favorite lawyer or ex-wife? We’re not going to judge.

Yellow Cupcakes

2 ½ cups Panhandle Milling  Kamut Organic All-Purpose Flour
¼ cup Cornstarch
1 Tbsp. Baking Powder
¼ tsp Salt
1 cup sugar
½ cup vegetable oil
2 tsp vanilla
3 large eggs
1 cup milk

Truffle Ganache Frosting

16 oz. Semi-Sweet Chocolate Chips
1 cup Heavy Cream

Filling

Organic Natural Raspberry Jam

Directions:

• Heat oven to 350°F. Line 24 cupcake cups.
• Wash and sanitize all work surfaces, hands, and utensils before handling raw flour and batter. In a medium bowl, stir flour, baking powder, and salt until well blended. Set aside.
• In a large bowl, beat stevia, oil, eggs, and vanilla with an electric mixer on medium speed until light and fluffy; beat in almond milk on low speed. Add flour mixture, beating well on speed 1 for 3 minutes. Divide into 24 lined baking cups.
• Bake for 15-20 minutes or until a toothpick inserted in the center comes clean (170°F). Cool completely, about 1 hour.
• Meanwhile, in a medium microwavable bowl, combine the chocolate and cream.
• Microwave uncovered for 1 minute. Stir well. Heat another minute and stir until smooth.
• Allow cooling for about 10 minutes.
• Take the cupcakes out of the liners and level off the tops of the cupcakes.
• Cut out the centers.
• Fill with raspberry jam.
• Place the cut-out-center back on top of the raspberry filling.
• Cover with melted chocolate ganache and decorate as desired.