www.glutenfreegoddess.blogspot.com
These are her instructions from her website. Purple writing is what I did. Non-dairy version in green.
Preheat the oven to 350 degrees F. Line a 12-cupcake tin with paper or parchment liners.
In a mixing bowl, whisk the dry ingredients together:
1 cup sorghum flour or brown rice flour (I used Bob's Red Miill sweet sorghum flour) (1/2 cup brown rice flour & 1/2 cup sorghum flour)
1 cup tapioca starch
1 cup organic cane sugar
1/2 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
Add in:
1 cup vanilla soy, rice, coconut, or almond milk (used vanilla almond milk) (1% regular milk)
1/4 cup organic free-range eggs, beaten or Ener-G egg replacer (equivalent to one large egg, which I used)
3 tablespoons coconut oil (melt before adding or it will be clumpy) (unsalted butter softened)
1 tablespoon bourbon vanilla extract
1/4 teaspoon lemon juice
Beat with a mixer until the cake batter is smooth. Do not over-beat.
Using an ice cream scoop, plop the batter into the twelve liners (The first time I made these dairy free, I used 12 liners/cupcakes and there was too much batter. When I made them non dairy the second time, I did 18 cupcakes and the cupcakes turned out better) Smooth out the tops with wet fingers.
Bake in the center of a preheated oven until firm and dome shaped. For me this took about 15-18 minutes at sea level but they may take up to 20 to 22 minutes, depending upon your particular oven and altitude. (It took me 20 minutes)
Cool the pan on a wire rack briefly, then gently pop out the cupcakes and continue cooling on a rack (this avoids steaming the bottoms).
I used the Pillsbury Strawberry icing (gluten free). I froze the rest of the cupcakes for Kaitlyn's Birthday. I am doing most things ahead of time since I work this weekend.
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