White Cupcake Ingredients:

    • 1/4 cup coconut flour
    • 2 3/4 cup all purpose gluten free flour blend
    • 1 2/3 cup granulated sugar
    • 1 tablespoon GF Baking Powder
    • 3/4 teaspoon salt
    • 3/4 cup (12 tablespoons) softened salted butter
    • 1/2 cup vegetable oil
    • 8 egg whites
    • 1 1/4 cups milk (or non-dairy substitute)
    • 2 teaspoons gluten free vanilla 

Directions:

  1. Preheat oven to 350ºF and grease your cupcake pans or line with papers
  2. Mix the flours, sugar, baking powder, and salt on low speed for a minute. Add the butter and oil and continue mixing for another minute until incorporated.
  3. whisk the egg whites together and then slowly add them while mixing.
  4. Add the milk and vanilla a little at a time and then beat on high speed for two minutes. The batter should be thick and fluffy.
  5. Pour the batter into the prepared pans. Bake for about 15-20 minutes or until a toothpick comes out clean. Cool completely before frosting.
  6. I made a raspberry frosting for these.