1 Cup White Rice Flour
1/4 Cup Tapioca Starch
1/4 Cup Potato Starch
2 tsp baking powder
1 tsp baking soda
1 tsp xanthan gum
1/2 cup canola oil
3/4 cup raw sugar (or use plain, whatever)
1/2 cup coconut milk
1/2 cup milk of choice
1 tsp cinnamon
Preheat oven to 350* and prepare muffin pan with liners or baking spray.
Cream sugar, oil, and eggs.
Sift dry ingredients together.
Mix milks together*
Alternate adding the milk mixture and the dry ingredients and stir smooth.
Fill muffin tins 1/2-3/4 full and bake until cupcakes test done.
Cool and frost.
1/4 cup soft shortening of choice
1/2 cup strawberries chopped and lightly mashed
Cream together shortening and strawberries.
Add icing sugar to preferred consistency.
Garnish with chopped almonds, strawberries, or enjoy plain!
*In Gluten Free baking, using hot liquids helps dissolve the gluten free grains and reduces or eliminates the gritty feeling.