I made these cupcakes especially for Katie. Snickerdoodles are her favorite cookies (she usually requests those instead of cake for her birthday). I'm always trying to perfect my gluten-free baking... always experimenting. I am happy to saw that this was a huge success. Not only did Katie enjoy these cupcakes, but so did everyone else in the house! Even all those that say they don't like anything that's "gluten-free." With these cupcakes, no one could tell the difference!
Gluten-Free Snickerdoodle Cupcakes
1 cup white rice flour
1 cup coconut flour
1 cup almond flour
2 cups powdered sugar
1 teaspoon vanilla extract
1 to 2 tablespoons milk (or water)
to make the cupcakes...
In a medium bowl, combine the flours, xanthan gum, baking powder, salt, and cinnamon. In a large bowl, cream together the butter and sugar using an electric mixer until fluffy. Add the eggs and vanilla; mix to combine. Add the dry ingredients alternately with the milk.
Divide the batter into the cups of a 12-cup muffin/cupcake pan that you've prepared with paper liners. Bake at 350 degrees for 18 minutes. Remove from oven and cool in the pan for a couple of minutes. Then remove cupcakes from pan and cool completely on a wire rack.
to make the frosting...
Using an electric mixer, in a large bowl beat the butter and vanilla extract until smooth. Add the powdered sugar, salt, and milk. Beat until light and fluffy.