These lightly floral, agave-sweetened gems are a multipurpose cupcake. Pair them with any frosting you like.

　　

Ingredients

makes 12 cupcakes

　　2/3 cup rice milk

　　1 teaspoon cider vinegar

　　1 1/2 cups Basic Gluten-Free Flour Mix (page 19)

　　1/4 teaspoon plus 1/8 teaspoon xanthan gum

　　3/4 teaspoon baking soda

　　1/2 teaspoon double-acting baking powder

　　1/4 teaspoon salt

　　1/2 cup dairy-free, soy-free vegetable shortening

　　2/3 cup agave nectar

　　1 1/2 teaspoons pure vanilla extract

　　

Step 1

Preheat the oven to 350°F. Line a muffin pan with 12 liners.

　　

Step 2

Combine the rice milk and cider vinegar. Set aside.

　　

Step 3

Whisk together the flour mix, xanthan gum, baking soda, baking powder, and salt.

　　

Step 4

In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening on medium speed for about 1 minute. Add the agave nectar and vanilla and beat for 2 minutes more, or until combined.

　　

Step 5

Sift in the dry ingredients in three batches, alternating with the rice milk mixture, beginning and ending with the dry ingredients. Beat until smooth, about 30 seconds, scraping down the sides of the bowl as necessary. Fill the liners about half full.

　　

Step 6

Bake in the center of the oven for 18 minutes, or until a lovely golden color, rotating the pan halfway through.

　　

Step 7

Transfer the cupcakes to a cooling rack and let cool completely before frosting.

　　Allergen-Free Baker's Handbook