Hello! I saw this recipe and immediately thought to post this. It is so hard to find a good gluten free cupcake recipe! I haven’t tried this yet, so let me know how it was.

Gluten Free Cupcakes:

2 cups rice flour
4 teaspoons baking powder
1 teaspoon salt
4 tablespoons unsalted butter, softened
6 tablespoons sugar
2 large eggs
1 teaspoon vanilla extract
1 cup low-fat milk
2 large egg whites
1 cup sugar
2 tablespoons light corn syrup
3 tablespoons water
1/4 teaspoon cream of tartar
Preheat oven to 400 degrees F. Line 12 muffin cups with paper liners. Combine rice flour, baking powder, and salt in a medium bowl and set aside. In a separate bowl, beat the butter and 6 tablespoons sugar with a mixer until light and fluffy, about 3 minutes. Add eggs, beating well after each addition. Mix in vanilla extract, then add flour mixture alternately with milk until just blended. Divide batter among prepared liners. bake in the center of the oven 13 to 17 minutes, or until a toothpick inserted into center comes out clean. Transfer to a wire rack and let cool completely. Combine egg whites, 1 cup sugar, corn syrup, the water, and cream of tartar in a deep bowl. Place bowl over a saucepan filled with 1 inch of simmering water. (The bowl should not touch the water.) Beat with a hand mixer for 10 minutes, so that egg whites are heated to a safe temperature. Spoon into pastry bag with a plain 1/2-inch tip and pipe onto cupcakes. Decorate if you like.

Happy baking!

The Owler