This recipe was the winner on Food52.com for “Your Best Gluten-Free Baked Good”. Since it sounded simple and had rave reviews by fellow cooks on the website, I decided to give it a go. Rice flour was the only extra special ingredient, and these days you can find it quite easily. I found a brown rice flour at Sprouts.
The author says these cakes don’t rise very much while baking, but mine certainly did. Most of the caramelized crusty edge was left behind on the muffin tin. Next time I will fill 2/3rds full.
The only other comment I have is the amount of butter. Maybe it was a mistake? I think 1 cup (2 sticks) of butter for a dozen cupcakes is over doing it. What should have been light fluffy insides were actually heavy grease bombs. Next time I will use 1/2 cup butter.
This batter would be an excellent substitute for cobbler (if you reduce the butter).
To get the recipe click here