1 cup granulated sugar (1/2 c. agave)
2 large eggs
1&1/4 brown rice flour mix*
1/4 tsp salt
1&1/2 tsp baking powder (3/4 tsp cream of tartar 3/4 tsp baking soda)
1/2 tsp xanthum gum
1/2 c. canola oil (1/2 c. spectrum shortening)
1/2 c. coconut milk
1 tsp. pure vanilla extract
1.preheat oven to 350° F. Position rack in center of oven. Place cupcake baking liners in a 12 cupcake baking pan.
2. Beat sugar and eggs in large bowl of electric mixer at medium speed for 1 minute. Add flour, salt, baking powder, xanthum gum, oil/shortening, coconut milk and vanilla. Beat at medium speed for 1 minute.
3. Pour batter into prepared pan. Place in center of oven and bake for about 20 minutes or until center springs back when touched and cupcakes are very lightly browned.
4. Cool on rack for 5 minutes. Remove cupcakes from pan onto rack and cool completely before icing.
*Brown Rice Mix
2 c. brown rice flour from Authentic Foods 6 c. brown rice flour from Authentic Foods
2/3 cup potato starch 2 cups potato starch
1/3 cup tapioca flour 1 cup tapioca flour
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3 cups total 9 cups total
Tamara - This is my favorite cookbook…I have found alot of recipes easily adapt to casein free. I just made the sandwich bread last week and it came out even better than expected. The whole loaf was gone in one day, lol. I’ll have to try your version of the cupcakes, I like that it has agave rather than sugar.