2 cups flour
1 tbsp baking powder
¾ tsp salt
1 ½ cups sugar
½ cup canola oil
2 eggs
1 ½ cups milk
½ tsp raspberry extract
1 ½ tbsp raspberries, fresh pureed
1 ½ tbsp açaí berries, fresh pureed
raspberries, garnish and optional
açaí berries, garnish and optional
Preheat the oven to 325 degrees F.
Line your cupcake pan with cupcake liners.
In a bowl, sift the sugar, flour, baking powder, and salt together.
Using a hand mixer, slowly add the canola oil until small crumbs appear.
Beat in the eggs, milk, raspberry extract, raspberry puree, and acai puree into the mix.
Pour the mixture into the cupcake liners, making sure they’re ¾ full.
Bake for 20 minutes and let it cool.
Sprinkle powdered sugar on top. Garnish with fresh raspberries and acai berries. Bon Appetit!
Sugar: 27g
:
Calcium: 100mg
Calories: 288kcal
Carbohydrates: 43g
Cholesterol: 30mg
Fat: 11g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 1g
Potassium: 73mg
Protein: 4g
Saturated Fat: 2g
Sodium: 276mg
Vitamin A: 89IU
Vitamin C: 1mg
