YIELD: 24 CUPCAKES
Perfect for birthday parties, especially when paired with Fluffy Chocolate Frosting for a classic combo.
________________________________________________________________
Ingredients
¾ cup white rice flour
½ cup brown rice flour
¾ cup besan/chickpea flour
¼ cup sweet white rice flour
¾ cup potato starch
1½ teaspoons xanthan gum
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla
¾ cup melted non dairy margarine
1¼ cups sugar
1¼ cups canned coconut milk
1 cup water
2½ tablespoons apple cider vinegar
______________________________________________________________________________________________________________________________
Directions
- Preheat oven to 350°F. Line 24 muffin tins with paper liners, or lightly grease and (brown rice) flour the individual cups.
- In a large bowl, whisk together the white rice flour, brown rice flour, besan, sweet white rice flour, potato starch, xanthan gum, baking powder, and baking soda.
- Gradually stir in the rest of the ingredients, as they are ordered, and whisk until very smooth.
- Drop a little less than ⅓ cup batter into the prepared baking trays and bake for about 27 minutes, or until knife inserted into the center comes out clean.
- Remove cupcakes from the pan and let them cool completely on a rack before frosting.
- Store covered in an airtight container for up to 2 days.
