Bourbon Caramel Cupcakes

Name: Bourbon Caramel Cupcakes
Cook time: 10 min
Total time: 10 min
Yield: 12 servings
Cuisine: American
Ingredients: 1¼ cups superfine brown rice flour; ¾ cup sorghum flour; ¾ cup potato starch; ¼ cup sweet white rice flour; 1½ tsp. xanthan gum; 2 tsp. baking powder; 1 tsp. baking soda; 1 tsp. salt; ¾ cup olive oil; 1 cup Brown Sugar; ⅓ cup sugar; 2 tbsp. molasses; 2 tsp. vanilla extract; 1 tbsp. ground chia seed mixed with ¼ cup water; ½ cup bourbon; 1 cup ice-cold water

Preheat oven to 350°F. Line 12 muffin tins with paper liners.

Cook10 min
Total10 min
Serves12
LevelEasy

Morning snack Dairy-Free Gluten-Free Vegan Vegetarian American

Ingredients

1¼ cups superfine brown rice flour
¾ cup sorghum flour
¾ cup potato starch
¼ cup sweet white rice flour
1½ tsp. xanthan gum
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
¾ cup olive oil
1 cup Brown Sugar
⅓ cup sugar
2 tbsp. molasses
2 tsp. vanilla extract
1 tbsp. ground chia seed mixed with ¼ cup water
½ cup bourbon
1 cup ice-cold water

Method

Preheat oven to 350°F. Line 12 muffin tins with paper liners.
In a medium bowl, whisk together the brown rice flour, sorghum flour, potato starch, sweet white rice flour, xanthan gum, baking powder, baking soda, and salt.
In a separate, larger bowl, combine the olive oil, sugars, molasses, 1 teaspoon of the vanilla extract, and chia mixture. Add a little bit of the flour mixture, the bourbon, and a little bit of the cold water plus the remaining teaspoon of vanilla extract and mix until smooth. Repeat with the flour mixture and the water until all of each has been incorporated completely. Mix the batter on high.
Drop ⅓ cup of batter into each prepared cupcake tin and bake for 25 to 30 minutes, or until a knife inserted into the middle comes out clean. Let cool completely before frosting with Caramel Frosting. Store covered for up to 2 days.