Who doesn't love a good cupcake? These cupcakes are soft and moist. The addition of the sweet cinnamon icing will give you a cupcake that has just the right amount of sweetness.
Enjoy!
Cupcakes with Sweet Cinnamon Icing
Ingredients:
3/4 cups margarine
3/4 cups sugar
3 eggs
2 tsp vanilla
3/4 cup brown rice flour
1/4 cup white rice flour
1/4 cup tapioca starch
1/4 cup chickpea flour
1/4 tsp salt
3/4 tsp xanthan gum
3/4 tsp baking soda
1/2 cup milk
1 tsp apple cider vinegar
The Icing:
2 cups of powdered sugar
2 TBSP margarine
6 TBSP milk
1 tsp cinnamon
Directions:
Cream together the margarine and sugar. Beat in the eggs and vanilla. Add brown rice flour, white rice flour, tapioca starch, chickpea flour, salt , xanthan gum, and baking soda to the bowl and stir well. Mix the milk and cider vinegar together in a separate bowl and allow to sit for 5 minutes. After 5 minutes has passed, pour half of the milk mixture at a time into the batter, stirring well. Pour batter evenly in to a muffin tin lined with liners. Bake for 20 minutes. While the cupcakes are baking, make the icing. Mix all icing ingredients together in a bowl until the icing is smooth and spreadable. After the cupcakes have cooled for 1 hour, frost and enjoy!
Enjoy!
Cupcakes with Sweet Cinnamon Icing
Ingredients:
3/4 cups margarine
3/4 cups sugar
3 eggs
2 tsp vanilla
3/4 cup brown rice flour
1/4 cup white rice flour
1/4 cup tapioca starch
1/4 cup chickpea flour
1/4 tsp salt
3/4 tsp xanthan gum
3/4 tsp baking soda
1/2 cup milk
1 tsp apple cider vinegar
The Icing:
2 cups of powdered sugar
2 TBSP margarine
6 TBSP milk
1 tsp cinnamon
Directions:
Cream together the margarine and sugar. Beat in the eggs and vanilla. Add brown rice flour, white rice flour, tapioca starch, chickpea flour, salt , xanthan gum, and baking soda to the bowl and stir well. Mix the milk and cider vinegar together in a separate bowl and allow to sit for 5 minutes. After 5 minutes has passed, pour half of the milk mixture at a time into the batter, stirring well. Pour batter evenly in to a muffin tin lined with liners. Bake for 20 minutes. While the cupcakes are baking, make the icing. Mix all icing ingredients together in a bowl until the icing is smooth and spreadable. After the cupcakes have cooled for 1 hour, frost and enjoy!