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1
Preheat the oven to 350F.
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2
Line a muffin pan with 12 liners.
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3
Whisk together the flour mix, xanthan gum, baking powder, baking soda, and salt.
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4
Set aside.
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5
Combine the rice milk and cider vinegar.
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6
Set aside.
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7
In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, sugar, egg replacer, and vanilla.
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8
Beat on medium speed until light and fluffy, about 2 minutes.
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9
Sift in the flour mixture in three batches, alternating with the rice milk, and beginning and ending with the flour mixture.
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10
Beat until smooth, scraping down the sides of the bowl as necessary, about 30 seconds.
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11
Fill the liners three-fourths full with batter.
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12
Smooth the tops with a butter knife or frosting spatula.
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13
Bake in the center of the oven for about 22 minutes, rotating the pan halfway through.
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14
Bake until golden and a skewer inserted into the center of a cupcake comes out clean.
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15
Transfer the cupcakes to a cooling rack and let cool completely before frosting and decorating as you wish.
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16
In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening and salt on medium speed for about 1 minute.
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17
Add the confectioners sugar, rice milk, and vanilla.
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18
Beat until smooth and fluffy, about 5 minutes.
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19
You can either pipe the frosting or spread it with a butter knife or frosting spatula, creating pretty swirls.
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20
If youre into making cupcakes, invest in a mechanical pastry bag.
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21
Williams-Sonoma makes a great one, and it will make piping frosting an easy dream.
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22
No more fussing with messy pastry bagsjust fill and press.
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23
I truly love mine, and I dont use the word love lightly.
