They have a great flavour and melt in your mouth texture.
This recipe makes 2 dozen cupcakes or if you prefer a cake, use a 9" x 12" cake pan.
- 1/4 cup room temp. butter
- 1/4 cup shortening
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 1 egg yolk
- 3/4 cup milk
- 1/2 cup brown rice flour
- 1/2 cup millet flour
- 1/3 cup white bean flour
- 1/2 cup potato starch
- 3 tsp baking powder
- 1 tsp xanthan gum
- 1/4 tsp salt
- 1/2 tsp ground cloves
- 1 tsp cinnamon
for topping
- 1 egg white
- 1/2 cup brown sugar
- crushed walnuts
- Cream butter and shortening
- Add sugars and beat until fluffy
- Beat in egg and egg yolk
- Add milk
- Add blended dry ingredients Beat until perfectly smooth
- Divide batter into 24 muffin tins or cake pan as desired
- Beat egg white until foamy, beat in brown sugar until thick
- Smooth over top of batter - about 3/4 tsp per cupcake
- Sprinkle tops with crushed walnuts.
- Bake at 350 degrees for 25 minutes.