many cupcakes

It was my kids' birthday yesterday. I made 3 dozen gluten free cupcakes. I had piles of kids at the birthday party and MOST had 2 cupcakes. They were THAT good.

I used my standard flour mix:

1 cup of corn starch

1/2 cup of brown rice flour
1/2 cup of white rice flour

1 cup of potato starch

1/2 cup of corn flour

1/2 cup of tapioca starch

4 tsp xantham gum

and I used my standard cake recipe I've been using for years:

2 cups of the above flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup of butter

1 3/4 cups of sugar

2 tsp of vanilla

1 1/3 cups of milk

Preheat oven to 350. In a medium bowl, combine flour, baking powder, baking soda salt, set aside. In a large bowl, cream butter and sugar on medium high speed until light and fluffy. Reduce speed to low and add vanilla and eggs one at a time. Add flour and milk. Mix until smooth. For cupcakes bake for 25 min.

For the butter cream icing:

1 1/2 cups of salted butter, softened

2/3 cup Crisco shortening

5-7 tbs heavy cream 2 tsp clear vanilla

2 lbs powdered sugar (about 8 cups)

1-3 tbs corn syrup

Mix the butter, crisco cream, corn syrup on low speed until smooth. Slowly add powdered sugar until mixed through.

In a word:

YUMMMMM