I have been trying to write this post for three days! I can't believe how overwhelming life can be at times. Tuesday was my husband's birthday, and it seems nothing went the way we planned, but such is life. It wasn't terrible, it just felt like we didn't really get a chance to celebrate. But, we did have cupcakes!
This recipe comes from The Allergen-Free Baker's Handbook by Cybele Pascal.
2/3 cup rice milk + 1 teaspoon apple cider vinegar
1 1/2 cups Basic Gluten-Free Flour Blend
1/4 teaspoon plus 1/8 teaspoon xanthan gum
3/4 teaspoon baking soda
1/2 teaspoon double-acting baking powder
1/4 teaspoon salt
1/2 cup Spectrum shortening
2/3 cup agave nectar
1 1/2 teaspoons vanilla extract
1 cup Spectrum shortening
pinch of salt
3 cups powdered sugar
1/4 cup rice milk
1/2 teaspoon vanilla extract
1. Preheat oven to 350, line a muffin pan with liners.
2. Combine the rice milk and cider vinegar. Set aside.
3. Whisk together the flour mix, xanthan gum, baking soda, baking powder, and salt.
4. In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening on medium speed for about 1 minute. Add the agave nectar and vanilla and beat fro 2 more minutes.
5. Sift in the dry ingredients in three batches, alternating with the rice mixture, beginning and ending with the dry ingredients. Beat until smooth, about 30 seconds, scraping down the sides of the bowl as necessary. Fill the liners about 3/4 full (the original recipe says 1/2 full but I found them to be too small...a fine problem to have if you love to pile on the frosting though!).
6. Bake for 16 minutes or until golden.
7. Transfer to a cooling rack and cool completely before frosting.
I loved these cupcakes, but I have one word of caution. Do not store them in the fridge! When these came out of the oven they were so moist and soft, but after sitting in the fridge for a night, they were hard and dry. Fortunately I was able to soften them up by microwaving them for a few seconds. Lesson learned!