My recipe is inspired by this cookbook.
Gluten Free Strawberry Cupcakes
Makes 24 cupcakes
1 cup brown rice flour
½ cup tapioca flour
1 teaspoon xanthan gum
3/4 teaspoon salt
1.5 teaspoons baking soda
12 large eggs
1 1/3 cups honey
1 tablespoon pure vanilla extract
1.5 cups finely chopped fresh organic strawberries (plus more for topping the frosting)
Place a rack in the center of the oven and preheat to 350 degrees F. Line a cupcake pan with paper liners. Set aside.
In a large bowl, whisk together flours, xanthan gum, salt, and baking soda.
In a medium bowl, whisk together eggs, honey, and vanilla extract. Add the wet ingredients, all at once, to the dry ingredients and whisk together. You can do this by hand or with a handheld mixture. Whisk until all ingredients are well combined.
Fold in the strawberries.
Scoop batter into lined cupcake pan. Fill papers to two-thirds full.
*These can be breakfast muffins too, if you leave off the frosting