Rice Flour Cupcakes

This recipe is adapted from the NYT. Instead of making a poundcake, I made cupcakes. This made a lovely Sunday brunch for me before working in the garden. Also, I found rice flower easier to find during this COVID 19 pandemic.

Here's what you'll need:
Paper muffin cups
4 tablespoons butter
4 tablespoons coconut oil
1 1/2 cups white rice flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt

1/4 teaspoon freshly ground black pepper
1 cup granulated sugar (I like the organic sugar from either Costco or Trader Joe's)
2 large eggs, room temperature
1/3 cup sour cream
2/3 cup unsweetened coconut milk or coconut cream
2 teaspoons vanilla bean paste* 
*or substitute vanilla with 1 Tablespoon of tequila and the zest of 1 lemon and 1/2 lemon juice  (1 Tablespoon-ish of lemon juice)

Preheat oven at 350 degrees. Place paper muffin  cups in a muffin tin. Melt coconut oil and butter in a small saucepan over low heat. Combine rice flour, baking powder and soda, salt and pepper in a bowl and whisk to blend. Using a Kitchen Aid or electric hand mixer, blend coconut oil, butter, and sugar at medium speed until fluffy. Add eggs until creamed and slowly add flour mixture. Add sour cream, then coconut milk or cream and vanilla. 

Fill muffin cups with batter. Bake about 35-40 minutes until golden and a toothpick inserted into the center comes out clean. Cool cupcakes on a wire rack.

Bon Appetite!

Lemon tequila are so good too!