Fluffy GF Vanilla Cupcakes

My godson celebrated his 4th birthday last week. His parents and I threw him a Ninja themed birthday party! It was so much fun. He and his father are allergic to gluten so my best friend asked me to make some gf dishes for the party. The vanilla cupcake recipe I used, I borrowed from the gluten free goddess-- only I tweaked them a little bit and made my own cream cheese icing instead of the mocha icing since a bunch of 4 year olds would be eating it!  These might have been the greatest cupcakes I've EVER made. They were so delicious and so fluffy!

Yields: 24 large muffins

Ingredients:

Dry:

1 1/3 cup Brown Rice Flour

2/3 Certified GF Oatmeal Flour

2 cup tapioca starch 

1 cup organic cane sugar 

1 teaspoon sea salt 

2 teaspoon baking powder 

2 teaspoon baking soda 

2 teaspoon xanthan gum 

Wet:

2 cup  almond milk 

2 organic free-range egg

3/8 cup  pure coconut oil 

2 tablespoon vanilla extract 

1/2 teaspoon lemon juice 

1. Preheat oven to 350.
2. Line cupcake pan with paper liners.
3. Mix dry ingredients together in a large bowl.
4. Add in wet ingredients one at a time.
5. Beat until smooth. Be careful that you don't over beat the batter. Consistency will be thick.
6. Scoop batter into liners filling 3/4 or less full. They will rise considerably so depending on how large a muffin you want, that is how much you want to fill it up.
7. Bake15-18 minutes.
8. Cool on wire rack.

 

Icing

8 oz package of cream cheese

1/2 cup softened butter

1/2 cup Confectioner's sugar

2 teaspoon vanilla

1. Mix cream cheese and softened butter with electric mixer.
2. Add in confectioner's sugar and vanilla
3. When muffins have cooled, ice with mixture. Mixture is easy to pipe because of it's thick creamy texture.