Classic Yellow Cupcakes
Preheat oven to 350°F. Line 24 muffin tins with paper liners, or lightly grease and (brown rice) flour the individual cups.
- Cook10 min
- Total10 min
- Serves12
- LevelEasy
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 tsp. xanthan gum
- 3 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. vanilla
- ¾ cup melted non dairy margarine
- 1¼ cups sugar
- 1¼ cups canned coconut milk
- 1 cup water
- 2½ tbsp. apple cider vinegar
Method
- 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.
