I used a gluten-free recipe for this cupcake. The recipe is quite good, but the result is a much more dense cake, cookie-like. Nevertheless, for those students that are looking for a gluten-free cake, this is really worth trying. The recipe uses white rice flour and was taken from "125 Best Gluten-Free Recipes" by Donna Washburn and Heather Butt. I used the White Cake recipe, but they have a whole section with Pies and Cakes, with quite a few other recipes like a Chocolate Fudge Cake, Angel Food Cake... They even have a Cheesecake recipe!
- In large bowl, sift rice flour, tapioca starch, cornstarch, xanthan gum, GF baking powder, and salt. Resift and set aside.
- In separate bowl, using an electric mixer, cream shortening or butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in dry ingredients alternately with milk. Stir jut until combined after each addition. Spoon into prepared 8" pan. Spread to edges and smooth top with a moist rubber spatula. Let stand for 30 minutes.
- Bake in preheated oven (350 degrees) for 35 to 40 minutes or until a cake tester inserted in the center comes our clean. Let cool in the pan on a rack for 10 minutes.
Due to special requirements, I had to make this cake without cornstarch, milk, vinegar or vanilla extract. I replaced the cornstarch for tapioca starch, the milk for soy milk, left out the vinegar and vanilla extract all together, and even then I obtained quite a good product. My husband and children (always eager to be my judges) loved the cake, and the cupcakes I made with the full recipe were long gone before I could finish decorating them!