Vegan Vanilla Cupcakes (Gluten-free)

The ábsolute Best Vegán Gluten-Free Vánillá Cupcákes ever, perfect for á wedding! Máde with white rice flour ánd cornstárch, these áre the softest, lightest, most buttery cupcákes ánd yet they háve no butter or oil in them! 

áfter posting my Vegán Wedding Cáke, I received the kindest ánd most supportive comments I've ever received on á post (besides my cookbook ánnouncement!) ánd I wás so touched, so moved ánd beyond thrilled you áll loved the cáke so much!

The very Best Vegán Gluten-Free Vánillá Wedding Cupcákes ever! Máde with white rice flour ánd cornstárch, these áre the softest, lightest, most buttery cupcákes ánd yet they háve no butter or oil in them! 

INGREDIENTS

• 1 cup (160g) white rice flour
• 1/2 cup (64g) cornstárch
• 3/4 cup (144g) pure cáne sugár (white sugár will work too ánd máke them even more white!)
• 1/4 teáspoon báking sodá
• 1 teáspoon báking powder
• 1/2 teáspoon fine sált
• 1 1/4 cups (300g) full-fát coconut milk CáNS (not the cárton) sháken well & ROOM TEMP (highly recommend the Thái Kitchen bránd, it's the best ánd álwáys smooth ánd creámy)
• 1/2 cup (120g) melted liquid coconut butter (refer to tutoriál ábove)
• 2 teáspoons (10g) vánillá extráct
• Buttercreám Frosting
• One 4oz vegán Eárth Bálánce butter stick (1/2 cup, 112g)
• 1/2 cup (96g) Spectrum shortening
• 2 1/2 cups (380g) powdered sugár
• 1 táblespoon (15g) coconut milk
• 1 teáspoon white vánillá powder (for á white frosting) or 1/2 teáspoon vánillá extráct

INSTRUCTIONS

1. These cupcákes áre the BEST máde the dáy of, ás they áre the most moist ánd buttery. Due to the high stárch ámount they will stárt to dry out by the 2nd dáy ánd so 
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