Makes 12 cupcakes or 1 9-inch round cake
3/4 cup sugar
2 eggs (room temp)
2 tsp vanilla extract
1/2 cup milk
1 cup brown rice flour
1/4 cup potato starch (or tapioca starch or corn starch)
1/2 tsp baking powder
1/4 tsp salt
1 tsp xanthan gum
Preheat oven to 350F
With an electric mixer, cream butter. Add sugar and whip until fluffy. Add eggs, 1 at a time, beating for about 1 minute between additions.
Add vanilla to milk
Sift or whisk dry ingredients together (flours, baking powder, salt, xanthan gum)
Add 1/3 of the dry ingredient mixture to the butter/sugar/egg and beat until incorporated.
Add half the milk/vanilla mixture, beat until incorporated.
Continue until all ingredients are mixed. Add more milk if necessary, but batter should be very thick.
Line a muffin pan with paper cups, fill the cups about 3/4 full (they don't rise much), and bake for 20-25 minutes, rotating halfway through. If making a 9" round cake, bake time will likely be more like 35-40 minutes, pull it when it just starts to turn brown.
The texture of this cake is great. The added starch makes it less grainy than with brown rice flour alone. I added chopped peaches in the middle of each cupcake to make them really moist, but I think they'd be great even fruit-less.
