Golden Gluten-Free Vanilla Cupcakes

This naturally golden cupcake is the perfect vehicle for your buttercream of choice. Its moist and spongy texture hits the spot for any occasion. Makes 1 dozen cupcakes.

Oven Temperature: 350 F

Ingredients:
• 3/4 cup milled and sifted Glenn’s Floury Corn
• 1 tsp baking powder
• 1/4 tsp salt
• 2 eggs
• ½ cup sugar
• ½ cup sour cream
• ½ cup veg oil
• 1 tbsp vanilla extract
• 1 tsp lemon juice

Instructions:
• Combine the milled, sifted Glenn’s Floury Corn, baking powder, and salt.
• Combine sugar, eggs and vanilla extract together.
• Mix sour cream, vegetable oil, and lemon juice.
• Combine the two wet ingredients together.
• Add wet ingredients with the dry ingredients.
• Pour batter into cupcake liners.
• Bake for 13 minutes, or until cupcakes are baked through and enjoy.

Coconut Buttercream:
• 1 cup unsalted butter, room temperature
• 4-5 cups confectioners sugar
• ¼ cup coconut milk
• 2 tsp vanilla extract
• 1/8 tsp salt
• 1 cup of finely shredded coconut

Instructions:
• In mixing bowl with paddle attachment, cream butter for 5 mins on high speed.
• Add in 4 cups of confectioners sugar and the coconut milk, vanilla extract and salt.
• Cream all ingredients together until the desired texture and taste are achieved. You may need to add more confectioners sugar.
• Once icing is a nice consistency to pipe, add-in shredded coconut and pipe cupcakes.