lemon raspberry cupcakes

courtesy of: jessica seinfeld, deceptively delicious
submitted by: julie
makes: 12 cupcakes or a 9" cake

- non stick cooking spray

filling

- 1/4 c frozen raspberries, thawed
- 2 tbsp beet puree, recipe follows
- 2 tbsp confectioner's sugar
- 1 tbsp margarine

batter

- 1 c granulated sugar
- 1/2 c milk
- 1/2 c yellow squash puree, recipe follows
- 1/3 c canola oil
- 2 large egg whites
- 2 tbsp lemon juice
- 1 tsp pur lemon extract
- 2 c all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt

frosting (optional)

- 8oz pkg cream cheese
- 1/2 c confectioner's sugar
- 1 tsp pure lemon extract

1. preheat the oven to 350. coat a 12-cup muffin tin with cooking spray or line with paper baking cups.

2. for the filling, puree the raspberries, beet puree, sugar, and margarine in a blender or food processor, set aside.

3. for the batter, beat the sugar in a large bowl with the milk, yellow squash puree, oil, egg whites, lemon juice, and lemon extract until smooth. add the flour, baking powder, and salt, then mix until incorporated.

4. 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.

5. bake until the tops of the cupcakes are lightly browned and spring back to the touch, 20-25 min. turn the cupcakes out onto a rack to cool.
* to make as a cake, bake 40-45 min in a 9-inch cake pan. let cool 5 min in the pan before turning out onto a rack to cool completely.

6. for the frosting, beat together the cream cheese, sugar, and lemon extract. spread the frosting over the cooled cupcakes.

beet puree

1. leave beets whole and unpeeled. wrap in aluminum foil and roast at 400 for 1 hour.

2. after peeling, place in a food processor or blender, 2 min.

butternut squash puree

1. cut off the stem, cut the squast in half lengthwise and scrape out the seeds.

2. roast the halves on a cookie sheet, flesh side down at 400 for 45-50 min

3. scoop out the flesh and puree in a food processor or blender, 2 min.

image: cut out and keep