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Gluten-Free Blackberry Cupcakes

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Gluten-Free Blackberry Cupcakes

Ingredients

  • 110 grams (1/2 cup) butter or non-hydrogenated shortening, room temperature
  • 150 grams (3/4 cup) cane sugar
  • zest of 1 lemon
  • 2 eggs
  • 75 grams (1/3 cup) blackberry puree
  • 55 grams (1/4 cup) yogurt
  • 100 grams (3/4 cup) superfine brown rice flour
  • 50 grams (1/3 cup) millet flour
  • 25 grams (1/4 cup) potato starch
  • 1 grams (1/4 tsp) xanthan gum
  • 7 grams (1 1/2 tsp) baking powder
  • pinch salt
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