Gluten and Dairy Free Cupcake Recipe

Batter
1/3 cup melted vegan butter (I used earth balance)
1 cup white sugar
1 tsp vanilla
1 egg
3/4 cup water
1 Tbsp apple cider vinegar
1/2 cup white rice flour
1/2 cup corn starch
1/2 cup tapioca starch
1/4 tsp salt
1/2 tsp xanthan gum
1 tsp baking powder

Buttercream Icing
1/3 cup room temp vegan butter (I use earth balance)
2 cups icing sugar
2 Tbsp water
1 tsp vanilla
pinch of salt (about 1/8 tsp)

Instructions

1. In a bowl combine the melted vegan butter, white sugar, vanilla, apple cider vinegar, egg, and water.
2. Add the white rice flour, corn starch, tapioca starch, salt, xanthan gum, and baking powder. Mix well.
3. Scoop the batter into lined muffin tins, you should get 12 cupcakes.
4. Bake at 350 degrees Fahrenheit for approx. 30 mins or until a toothpick comes out clean.
5. Let the cupcakes cool completely.
6. In a bowl whip up the room temperature vegan butter with an electric mixer for a few seconds.
7. Add 1 cup of icing sugar, 1 tsp of vanilla, a pinch of salt, and 1 tbsp of water and mix until all the sugar is incorporated.
8. Add the last cup of icing sugar and tbsp of water and mix until all the sugar is incorporated.
9. To ice your cupcakes you can use a knife, use a piping bag, or use a ziploc bag like I did in the video. If you like a lot of icing then I suggest doubling the icing recipe.
10. Serve and enjoy!