Vanilla Cupcakes

Nice texture, very moist, and so vanilla! Yum - even better when slathered with chocolate frosting.

3/4 cup millet flour
3/4 cup brown rice flour
3/4 cup tapioca starch
1/2 cup GF oat flour
1/4 cup potato starch
1 tablespoon Vance's DariFree powder
2 teaspoons egg replacer powder
2 teaspoons xanthan gum
2 teaspoons baking powder
1/4 teaspoon agar powder or unflavored gelatin of choice
1/4 teaspoon sea salt
1-1/2 cups pure cane sugar
1-1/4 cups water
1/2 cup palm shortening
1/4 cup unsweetened organic applesauce
2 teaspoon pure vanilla extract

1. Place baking rack into third position; preheat oven to 350 degrees F; place liners in muffin tin; set aside.
2. In airtight container, combine millet flour, brown rice flour, tapioca starch, oat flour, potato starch, DariFree powder, egg replacer powder, xanthan gum, baking powder, agar powder, and sea salt; place on lid; shake vigorously to combine; set aside.
3. In large mixing bowl, beat together palm shortening and sugar; add vanilla, applesauce, then water; beat to combine; add dry ingredients; beat just to incorporate.
4. Using 1/4-cup measure, place batter into prepared liners; place filled tins on third rack of preheated 350 degree F oven; bake 30 - 35 minutes, or until center of cupcake bounces back when lightly touched.

Remove to wire cooling rack; remove cupcakes from tin to wire rack to cool completely prior to frosting.

Servings: 21 to 24 cupcakes
Preheat: 350 degrees F
Prep Time: 15 minutes
Baking Time: 30 - 35 minutes

Variations
To use less flour options: omit measurements as listed above, instead use: 1 cup brown rice flour, 1 cup millet flour, 1-1/2 cups tapioca or potato starch; proceed with recipe as stated.

To use eggs: omit egg replacer powder, applesauce, and agar powder; beat 4 eggs in during step 3.

To use milk of choice: omit DariFree powder and water; add 1-1/4 cups water of choice during step 3.