Brandy's Lemon Raspberry Cupcakes

Lemon Raspberry Cupcakes (from Deceptively Delicious cookbook)
Filling - Brandy H.

¼ cup frozen raspberries, thawed

2 tbsp beet puree (just use canned beets and mix in food processor/blender)

2 tbsp confectioners’ sugar

1 tbsp soft margarine



Batter

1 cup sugar

½ cup nonfat milk

½ cup yellow squash puree (I use butternut squash baby food)

1/3 cup canola or vegetable oil

2 large egg whites

2 tbsp lemon juice

1 tsp pure lemon extract

2 cups flour

2 tsp baking powder

¼ tsp salt



Preheat the oven to 350 degrees. Coat a 12 cup muffin tin with cooking spray or line with paper baking cups. For the filling, puree the raspberries, beet puree, sugar and margarine in a blender or food processor; set aside. For the batter, beat the sugar in a large bowl with the milk, squash puree, oil, egg whites, lemon juice, and lemon extract until smooth. Add the flour, baking powder and salt; then mix until incorporated. Using about half the batter, fill each muffin cup one-third full. Dot each with the raspberry filling, then cover with the rest of the batter. Bake until the tops of the cupcakes are lightly browned and spring back to the touch; 20-25 minutes. Turn the cupcakes out onto a rack to cool. (Top with cream cheese icing if you would like. I love them just plain!)