Red Velvet Cupcakes

96 grams white rice flour

30 grams brown rice flour

28 grams potato starch

21 grams cocoa

(If having a bright red color is important to you, you should use a natural cocoa powder, like original Hershey’s cocoa powder. Otherwise, you can use an alkalized cocoa powder, like Droste.)

12 grams tapioca starch

3 grams milk powder

1 teaspoon baking powder

½ teaspoon salt

¼ teaspoon baking soda

¼ teaspoon xanthan gum

245 grams granulated sugar

160 grams buttermilk

98 grams peanut oil

2 eggs

1 teaspoon vanilla

Red food coloring (the amount will depend on the type that you use)

Preheat the oven to 350 degrees. Line a 12-cavity muffin pan with cupcake liners.

Combine the white rice flour, brown rice flour, potato starch, cocoa powder, tapioca starch, milk powder, baking powder, salt, baking soda, and xanthan gum,. Stir and set aside.

Whisk the sugar, buttermilk, oil, eggs, and vanilla in a large bowl. Once it is well combined, add the dry ingredients. Whisk until the mixture is smooth.

Divide the batter evenly among the 12 cupcake cavities. Bake for 16 - 18 minutes.

Once the cupcakes have cooled, frost with cream cheese frosting.