| Servings | Prep Time | Cook Time |
| 12cupcakes | 25minutes | 20minutes |
| Servings | Prep Time |
| 12cupcakes | 25minutes |
| Cook Time |
| 20minutes |
Ingredients
- 3/4 cup white rice flour
- 1/2 cup sorghum flour
- 1⁄4 cup tapioca starch
- 1⁄4 cup arrowroot flour
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup coconut milk (drinkable type in tetra pack, not in can)
- 1⁄2 cup water
- 1 tablespoon white vinegar
- 1 cup white sugar
- 1/3 cup sunflower oil (or safflower, canola)
- 1 tablespoon vanilla extract
Servings: cupcakes
Units:
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Ingredients
Servings: cupcakes
Units:
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Instructions
- Preheat oven to 350 degrees. Line cupcake pans with paper cupcake liners.
- Sift together flour blend, baking powder, baking soda, and salt. Set aside.
- In large mixing bowl, stir together the coconut milk, water and vinegar. Allow to sit for 1 minute to curdle.
- Add the sugar, oil, and vanilla extract to the milk mixture. Slowly whisk in the flour mixture. Beat for 1 minute. The batter will become smooth and start to thicken.
- Use ice cream scoop to pour batter into prepared cupcake pan.
- Bake for 20-25 minutes, or until toothpick inserted in center of cupcake comes out clean. Place cupcakes on cooling rack and cool completely.
Recipe Notes
Tapioca starch and arrowroot can be substituted with potato starch or cornstarch.
Use an all purpose gluten-free flour blend, by replacing the white rice flour, sorghum flour, tapioca starch and arrowroot with 1 and 3/4 cup of gf flour.
