Makes 2 Dozen Cupcakes
I tested so many recipes before arriving at this formulation. The flavor is delicious and they have a great light texture too. I filled these by using an apple corer to hollow out the cupcakes, then a pastry bag with the filling (I used lemon curd) to fill them up. Ice the cupcakes to cover the hole.
1 cup rice flour
1/4 cup coconut flour
1/2 cup potato flour
1/2 cup corn starch
1 teaspoon xanthan gum
3/4 teaspoon salt
1 1/4 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups sugar
1 1/4 cups (2 1/2 sticks) unsalted butter, softened
2 large eggs
2 teaspoons vanilla extract
1 3/4 cup milk
1 tablespoon white vinegar
1. Preheat oven to 325°F. Line muffin tins with cupcake papers and set aside.
2. Whisk together the dry ingredients, set aside. Combine the milk and vinegar in a measuring cup and set aside.
3. In a separate bowl, with an electric mixer, cream the butter and sugar until fluffy. Add the vanilla and the eggs. Beat until creamy.
4. Add half of the milk, then half of the dry ingredients to the butter mixture. Beat with the mixer until combined, then add the remaining milk and flour, and beat until the batter is thick and creamy.
5. Use a large scoop to fill the muffin tins almost completely full. Use wet fingertips to smooth out the tops of the batter so that the cupcakes don’t come out lumpy looking.
6. Bake for about 30 minutes or until set. Let cool before icing or decorating.