- 1 1/4 cups sugar
- 1/2 cup tapioca flour
- 1/2 cup sorghum flour
- 1/2 cup sweet rice flour
- 1/2 cup white rice flour
- 1/4 cup brown rice flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon vitamin C crystals ( I use Trader Joe's brand) or ½ teaspoon vinegar
- 1/4 teaspoon each nutmeg, ground ginger and ground cloves
- 1 teaspoon cinnamon
- 3 eggs
- 1 cup almond, soy, or rice milk
- 1/3 cup oil
- 1/2 teaspoon vanilla extract
- 1/2 cup maple syrup
- 2 tablespoons meringue powder (Wilton’s is gluten-free)
- 1/4 teaspoon vanilla extract
- Preheat oven to 350F. Line 18 muffin cups with paper liners or grease and dust (with rice flour) 2 (9-inch) round cake pans.
- To prepare cupcakes or cake, combine first 13 ingredients (sugar through cinnamon) in large bowl.
- Beat eggs in second bowl. Add milk, oil and vanilla and milk choice; beat again.
- Stir egg mixture into flour mixture until thoroughly blended. (Remember no gluten = no tough, over-beaten cake. At least GF has one advantage!)
- Spoon batter into muffin cups or cake pans. Bake 20 minutes for cupcakes or 25 to 30 for cake pans. Remove when browned and cakes start to release from sides of pan. Cool completely.
- To prepare frosting, combine all ingredients and beat with a mixer until frosting is fluffy, about 7 minutes. Spread on cupcakes or frost cake.
Testers’ notes: The frosting is a little thin, but very good. We decorated ours with edible gold glitter stars.
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