Muffin Mix (adapted from Gluten Free Gourmet cookbook)
2 1/4 cups white rice flour
1/2 cup corn starch or potato starch
1/2 cup tapioca flour
1 tsp baking soda
1 tsp salt
4 tsp baking powder
1+ tsp xanthan (or guar) gum
...mix thoroughly.
Preheat oven to 375F. Combine 1 cup of this mixture with two eggs (beaten), 1/2 cup apple butter, and 1 tsp vanilla. These turn out much fluffier if allowed to rest a good 10 minutes before spooning into muffin cups.
If you are baking regular-sized cupcakes, this is only enough for 6. Otherwise, it makes 24 mini-cupcakes. Bake for 10 minutes (minis) or 14-16 (regular sized). Frost with powdered sugar icing colored as desired.
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