Ingredients: Makes 12 cupcakes
1 1/3 cup GRINDSTONE BLENDS Rice Flour
1 cup sugar
1 1/2 tsp baking powder
3/4 tsp salt
1/2 cup water
1/2 cup sour cream at room temperature
1/4 cup vegetable oil
1 egg at room temperature
2 tsp vanilla extract
Instructions:
- Preheat the oven to 350 degrees C
- Line the cupcake pans with liners
- Whisk together the GRINDSTONE BLENDS Rice Flour, sugar, baking powder and salt
- Make a well in the dry mixture and add the water, sour cream, vegetable oil, egg and vanilla extract
- Mix together the wet ingredients until they are combined, then slowly begin mixing in the dry ingredients
- Mix well for several minutes
- Let the batter sit for about 30 minutes for the ideal texture. Rice needs extra time to absorb moisture
- Fill the cupcake liners 2/3 full
- Bake for 18-20 mins, until a toothpick comes out clean
- Let the cupcakes cool for 5 minutes, before moving to a cooling rack
- ENJOY!!!!
TIPS:
- Overmix your batter. Because there is no gluten, you don’t have to be “gentle” with your batter. Extra mixing helps the cupcakes rise.
- Let the batter sit for 10 mins.
- Bringing all of your ingredients to room temperature is best fore cooking.
- Tap your tray of cupcakes on the counter before putting them in the oven to remove air bubbles.
- These will last 2 days on the counter, a week in the fridge or 3 months in the freezer.