3/4 c. plus 2 T. brown rice flour
3/4 c. plus 2 T. tapioca flour
3/4 c. plus 2 T. sugar
1/2 t. sea salt
1 t. baking powder
1 t. baking soda
1 t. xanthan gum
1/4 c. egg whites
1 c. coconut milk
(or other non-dairy
1/2 T. vanilla
1/2 t. lemon juice
Whisk dry ingredients in small bowl. Set aside.
Beat egg whites in large bowl until stiff peaks form. Mix the rest of the wet ingredients in slowly just until combined. Add dry ingredients and mix on low just until blended. Don't over mix.
Fill 14 - 16 greased muffin cups or muffin papers. Smooth tops with fingers. Bake at 350 degree F for 18 - 21 minutes or until a toothpick inserted in the center of the cupcakes comes out clean. Cool on rack. Frost if desired. Store in refrigerator for 1 - 2 days or freeze.
I use a coconut milk beverage and since it's fairly thick, I have good luck with using 3/4 c. of the milk with 1/4 c. water. Don't add water to a thin milk.
The original recipes made 12 cupcakes. I like to make my cupcakes smaller. You may prefer to make them larger.
If you like chocolate, the following frosting pairs well with this recipe.
1 c. dairy-free chocolate chips
2 T. shortening or dairy-free margarine
5 T. dairy-free milk
1 c.. powdered sugar
Put chips, shortening and milk in microwave safe bowl. Microwave at 50% power for 1 minute. Stir. If needed, continue to microwave at 30 second intervals stirring in between until chips are melted. Whisk in powdered sugar and cool. Refrigerate to decrease cooling time if desired, but remember frosting will be stiffer when cold. When mixture is cooled and thickened, beat until fluffy, adding more milk to reach desired consistency. Spread or pipe onto cupcakes with decorator bag.