YIELD: 24 CUPCAKES
Perfect for birthday parties, especially when paired with Fluffy Chocolate Frosting for a classic combo.
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
• 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 airtight container for up to 2 days.
This recipe can also be used to make a sheet cake; bake about 10 to 15 minutes longer, just until a knife inserted into the middle comes out clean.