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Tried N True Cupcakes




Source of Recipe


Natalie Gehrken


Recipe Introduction


This is one of Natalie's favorite recipe's from "125 Gluten-Free Recipes" by Donna Washburn and Heather Butt.



List of Ingredients




2/3 c white rice flour
1/2 c tapioca starch
1/3 c cornstarch
3/4 tsp xanthan gum
1 1/2 tsp gf baking powder
1/2 tsp salt
1/2 c shortening or butter sub.
3/4 c granulated sugar
3 eggs
3/4 tsp vanilla extract
1 tsp cider vinegar
1/2 c milk sub


Recipe



Sift rice flours & starches, xanthan gum, baking powder and salt. Set aside.

Cream shortening, sugar until fluffy. Add eggs one at a time, beat well after each. Stir vanilla extract and vinegar. Stir in dry ingredients alternately with milk, making 3 different additions. Stir just enough to mix everything in. Pour into a greased pan, smooth top.

Bake 35 - 40 min or until cake tester inserted in the center comes out clean.

Natalie's Notes: This always falls if I do cakes, cupcakes come out perfect every time. I always double the batch and it makes about 2 1/2 doz. cook about 30 min, or until it bounces back when touched with your finger.
I add 1/3 c carob powder for carob cupcakes or blueberries for muffins.