Directions:
- Preheat oven to 350 degrees.
- Line two 12-cup muffin tins with cupcake papers.
- In a small bowl, combine the tapioca flour, rice flour, potato starch, and xanthan gum.
- Cream butter.
- Add sugar and beat until fluffy.
- Add eggs, one at a time, beating well after each addition.
- Add the dry ingredients in three parts, alternating with the milk and vanilla.
- Spoon the batter into cupcake papers, filling them about three-quarters full.
- Bake for about 20-25 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 440.81 Kcal (1846 kJ) | ||
| Calories from fat | 152.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.99g | 26% | |
|---|---|---|---|
| Cholesterol | 95.44mg | 32% | |
| Sodium | 109.81mg | 5% | |
| Potassium | 66.26mg | 1% | |
| Total Carbs | 70.38g | 23% | |
| Sugars | 35.69g | 143% | |
| Dietary Fiber | 4.34g | 17% | |
| Protein | 4.73g | 9% | |
| Vitamin C | 0.8mg | 1% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.8mg | 5% | |
| Calcium | 29mg | 3% | |
| Amount Per 100 g | |||
| Calories | 324.25 Kcal (1358 kJ) | ||
| Calories from fat | 112.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.5g | 26% | |
|---|---|---|---|
| Cholesterol | 70.2mg | 32% | |
| Sodium | 80.78mg | 5% | |
| Potassium | 48.74mg | 1% | |
| Total Carbs | 51.77g | 23% | |
| Sugars | 26.25g | 143% | |
| Dietary Fiber | 3.19g | 17% | |
| Protein | 3.48g | 9% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.6mg | 5% | |
| Calcium | 21.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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