Ingredients
- 3/4 c -millet flour
- 3/4 c -potato starch or corn starch
- 1/2 c -tapioca flour/starch
- 1 1/2 tsp -gluten-free baking powder
- 1 tsp -xanthan gum (or guar gum)
- 1/2 tsp -fine sea salt
- 1/2 c -unsalted butter, at room temperature
- 1 c -granulated sugar
- 2 -large eggs, at room temperature
- 1 c -milk (or dairy-free milk)
- 1 tsp -pure vanilla extract
- 1/2 tsp -gluten-free almond, lemon, or vanilla extract
Preparation
Step 1
Generously grease 12 muffin tins with oil.
Add the millet flour, potato starch, and tapioca flour/starch, baking powder, xanthan gum, and salt to a large bowl and whisk it together well. Sift all of the ingredients together, two times, and set it aside for later use.
Preheat your oven to 350 degrees Fahrenheit.
Add the butter to the bowl of your mixer and beat on high speed until it is smooth. Add the sugar and beat until creamy, about 5 minutes. Add the eggs, one at a time, and beat until combined, on medium speed after each addition.
Whisk the milk and extracts together in a small cup and with the mixer running on low speed, pour it into the butter mixture. With the mixer still running, add the flour mixture a little bit at a time until thoroughly combined. Scrape the sides and bottom of the bowl, as needed.
Divide the batter between 12 muffin tins and tap the pan on the counter several times to bring up any air pockets. Bake the cupcakes for 20 to 25 minutes or until a toothpick inserted in the center of a cupcake turns out clean.
Allow the cupcakes to cool in the pan for 4 to 5 minutes. Transfer the gluten-free cupcakes from the pan to a wire rack to cool completely. Frost them with your favorite frosting.