Prep Time: 25 minutes
Cook Time: 22 minutes
Makes 24 servings

Vanilla Cupcakes Ingredients:

• 1 cup cornstarch
• 1 cup sorghum flour
• 1/2 cup tapioca flour
• 1 1/4 tsp. xanthan gum
• 3/4 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. salt
• 1 1/2 cups granulated sugar
• 1 cup vegetable oil
• 1 cup Thai Kitchen Coconut Milk
• 1 Tbsp. McCormick Pure Vanilla Extract
• 4 eggs

Vanilla Frosting Ingredients:

• 1 cup gluten-free dairy-free spread, such as soy margarine or vegan buttery sticks or spread, softened
• 1 Tbsp. McCormick Pure Vanilla Extract
• 1 box (16 oz.) confectioners’ sugar
• 2 Tbsp. Thai Kitchen Coconut Milk

Directions:

1. For the cupcakes, mix cornstarch, sorghum flour, tapioca flour, xanthan gum, baking powder, baking soda and salt in medium bowl. Set aside.
2. Beat granulated sugar, oil, coconut milk and vanilla in large bowl with electric mixer on medium speed until well blended. Beat in eggs, 1 at a time. Gradually add flour mixture beating on low speed after each addition until smooth. Do not overbeat. Spoon batter into 24 paper-lined muffin cups.
3. Bake in preheated 350°F oven 20 to 22 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.
4. For the frosting, beat spread and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Gradually add confectioners’ sugar, beating until well blended after each addition and scraping sides and bottom of bowl frequently. Add coconut milk; beat until light and fluffy. Frost cooled cupcakes with frosting.

Read labels of all recipe ingredients, especially your flours, to ensure all are gluten-free.

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