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Gluten-Free Lemon Cupcakes
Reviews:
January 28, 2015

I used my standard GF flour mix of Sorghum, Rice & Tapioca flour. The texture was a bit spongy. Also I added Lemon extract, but it is still a very subtle lemon flavor. Glad I added a raspberry to each cupcake. I used raspberry puree in the buttercream frosting. Will try again to improve on texture.

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