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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.



 

 

 


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