Gluten free vanilla cupcakes without xanthan gum - George Eats

Name: Gluten free vanilla cupcakes without xanthan gum - George Eats
Total time: 45 min
Ingredients: 120 g (3/4 cup)* white rice flour; 40 g (1/3 cup)* tapioca flour; 2.5 g (1/2 teaspoon)* baking powder OR 1.5g ((1/4 teaspoon)* baking soda (see notes)); 60 ml (1/4 cup)* milk of choice; 100 g full fat sour cream; 100 g room temperature butter, salted or unsalted ((see body of post for tips )); 20 ml (1 tablespoon)* oil; 200 g white sugar; 2 extra large eggs ((45-55g per egg, weighed out of shell)); 1 teaspoon vanilla bean paste; 10-12 cupcake liners; 200 g icing sugar, (sifted); 50 g Dutch processed cocoa powder, (sifted); 125 g butter, (room temperature (I like salted here)); 40-60 ml (2-3 tablespoons)* milk or cream (to thin to your desired consistency); Pinch of salt if you haven’t used salted butter

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Gluten free vanilla cupcakes without xanthan gum or nuts. A simple and delicious recipe that is designed to stay moist the next day.

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Ingredients

120 g (3/4 cup)* white rice flour
40 g (1/3 cup)* tapioca flour
2.5 g (1/2 teaspoon)* baking powder OR 1.5g ((1/4 teaspoon)* baking soda (see notes))
60 ml (1/4 cup)* milk of choice
100 g full fat sour cream
100 g room temperature butter, salted or unsalted ((see body of post for tips ))
20 ml (1 tablespoon)* oil
200 g white sugar
2 extra large eggs ((45-55g per egg, weighed out of shell))
1 teaspoon vanilla bean paste
10-12 cupcake liners
200 g icing sugar, (sifted)
50 g Dutch processed cocoa powder, (sifted)
125 g butter, (room temperature (I like salted here))
40-60 ml (2-3 tablespoons)* milk or cream (to thin to your desired consistency)
Pinch of salt if you haven’t used salted butter