Lemon Cupcakes

Ingredients

Cupcakes

• 1 1/3 cups all purpose flour
• 1/2 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup grapeseed oil
• 2/3 cup sugar, plus
• 2 Tablespoons granulated sugar
• 1 cup milk
• 1 teaspoon vanilla extract
• 1/4 cup lemon juice
• 1 Tablespoon lemon zest

Berry Glaze

• 1 cups blueberries
• 1 cup strawberries, washed, stems off
• 2 Tablespoons sugar
• 1/2 Tablespoons cornstarch
• 1 teaspoon lemon juice
• 1 1/2 Tablespoons water

Directions

1. Preheat oven to 350°F.
2. Line or grease a 12 hole muffin tin.
3. In a large bowl, sift together flour, baking powder, baking soda, and salt.
4. In a medium bowl, mix oil, sugar, milk, vanilla, lemon juice, and zest.
5. Mix wet and dry ingredients until smooth.
6. Fill each muffin tin about 2/3 full.
7. Bake cupcakes for 17-20 minutes or until a toothpick inserted comes out clean.
8. Remove cupcakes from muffin tin, and place on wire cooling rack.

Berry Glaze

1. Place blueberries, strawberries and sugar in a pan and heat until the berries release their juices.
2. Combine cornstarch, juice, and water in a small bowl. Stir together until smooth.
3. Add starch mixture to pan and stir to mix completely.
4. Bring mixture to boil for a few minutes.
5. Allow glaze to cool before serving over cupcakes.