In a measuring cup, whisk together the almond milk and cider vinegar. Let sit for 5 minutes.
In a bowl, mix together the gluten-free flour, cornstarch, baking powder, and salt. Set aside.
In the bowl of a stand mixer, cream together the butter and sugar. Add the egg, egg yolks, and vanilla and beat until light and fluffy, about 2-3 minutes. Add the ⅓ of the milk mixture alternately with ⅓ of the dry ingredients, beating on medium speed to combine after each addition.
Scoop the batter into the lined muffin pan. The batter will be slightly thick. Bake for 18-20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Careful not to overbake.
Transfer the cupcakes to a wire rack and let cool completely. Top with frosting of choice. Enjoy!
For the Frosting:
In the bowl of a stand mixer, add the cocoa powder. Mix to smooth any lumps. Add the butter and mix until smooth. Add the remaining ingredients and mix on low until incorporated. Increase the speed to medium and beat until light and fluffy.
Spread or pipe the frosting over the cooled cupcakes. Enjoy!
Be sure you almond milk, butter and eggs are all room temperature for best results. This allows the gluten-free flours to absorb properly into the batter.
I recommend using a high, quality gluten-free all-purpose flour for gluten-free baking. For best results, pick a blend that contains xanthan gum or another binder.
Adding a little cornstarch along with the gluten-free flour mimics cake flour in this recipe. This combination will create nice fluffy cupcakes.
It also helps greatly to use a good quality cupcake liners any time you’re baking gluten-free cupcakes or muffins.