Tbsp butter, melted
cup - 1 Tbsp brown rice flour
Tbsp tapioca flour
rounded tsp gluten free baking powder
pinch of salt
Tbsp milk (dairy, almond, or soy, I use almond)
Preheat your oven to 350˚F. Prepare all of the ingredients. Allow the butter to cool slightly but not to start to solidify. Whisk together the flours, salt, and baking soda. Whisk the sugar into the egg whites. Add the vanilla as well.Add the milk and whisk together making sure all the ingredients are well blended. Whether you make 1 dozen mini cupcakes or 2 standard cupcakes, fill liners about 3/4 of the way full. I think I got 13 actually out of this recipe. Bake mini's for around 10 minutes, turning halfway. If you do this as two standard cupcakes you may need 12-13 or so. A toothpick or tester should come out clean and the tops should feel springy. Allow to fully cool on a cooling rack. Frost with your favourite icing.