Gluten Free, Dairy Free Cinnamon Cupcakes with Strawberry Frosting


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)

2 eggs

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.

Strawberry Frosting

1/4 cup soft shortening of choice

1/2 cup strawberries chopped and lightly mashed

icing sugar

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.

The inspiration for this recipe came from Foodie Fridays at Breastfeeding Moms Unite.

1 comment:

Melissa said...

Yum! I will try these when we get back from our trip. I still need to post the delicious bread recipe I tried recently! Thanks for sharing.

Melissa :)