Gluten-free Vanilla Cupcakes!

Nellie came home from school today and demanded more cupcakes for her personal stash. Last time we made chocolate with chocolate frosting and this time she wanted vanilla. I have had much better success with chocolate. In fact, I usually make leaden vanilla cupcakes. Samantha would second my sea biscuit inspired muffins I have been making lately. This recipe was a breakthrough for me. I seriously modified it from a Martha Stewart recipe. I like doing half butter, half oil with gluten free baking because it seems to make the final product less greasy and moister.

 

1 stick butter

½ cup oil

1 ½ cups white sugar

2 tsp vanilla

Beat for 2 minutes

Add

6 eggs, room temperature, one at a time, then add

2 ½ c flour (I used a sorghum, millet, buckwheat blend)

½ cup tapioca starch
2 tsp baking powder

1 ½ cup milk (I used coconut)

1 tsp xanthan gum

pinch of salt

Bake at 350 until done.