Cupcake

Ingredients:  Makes 12 cupcakes 

1 1/3 cup GRINDSTONE BLENDS Rice Flour 

1 cup sugar  

1 1/2 tsp baking powder 

3/4 tsp salt 

1/2 cup water 

1/2 cup sour cream at room temperature 

1/4 cup vegetable oil 

1 egg at room temperature 

2 tsp vanilla extract 

Instructions: 

• Preheat the oven to 350 degrees C 
  
• Line the cupcake pans with liners 
  
• Whisk together the GRINDSTONE BLENDS Rice Flour, sugar, baking powder and salt 
  
• Make a well in the dry mixture and add the water, sour cream, vegetable oil, egg and vanilla extract 
  
• Mix together the wet ingredients until they are combined, then slowly begin mixing in the dry ingredients 
  
• Mix well for several minutes 
  
• Let the batter sit for about 30 minutes for the ideal texture.  Rice needs extra time to absorb moisture 
  
• Fill the cupcake liners 2/3 full 
  
• Bake for 18-20 mins, until a toothpick comes out clean 
  
• Let the cupcakes cool for 5 minutes, before moving to a cooling rack 
  
• ENJOY!!!!

TIPS: 

1. Overmix your batter.  Because there is no gluten, you don’t have to be “gentle” with your batter.  Extra mixing helps the cupcakes rise. 
   
2. Let the batter sit for 10 mins.  
   
3. Bringing all of your ingredients to room temperature is best fore cooking. 
   
4. Tap your tray of cupcakes on the counter before putting them in the oven to remove air bubbles. 
   
5. These will last 2 days on the counter, a week in the fridge or 3 months in the freezer.