White Cupcakes

I woke up one day last week and realized that I hadn't had a cupcake in, like, two years. This struck me as unbearably sad, and I set about to remedy the situation. The result is surprisingly light and springy, pleasantly sweet, and altogether delicious.

Ingredients:

• 290 g (1 1/4 Cups) Milk, I prefer whole
• 2 Large Eggs
• 1/4 Tsp Xanthan
• 1/2 Tsp Guar
• 115 g (1 Stick) Unsalted Butter
• 240 g (1 1/4 Cups) Sugar
• 190 g White Rice Flour (2 Cups for regular, 1 1/4 cups for superfine)
• 80 g (2/3 Cup) Tapioca Starch
• 2 Tsp Baking Powder
• 1/4 Tsp Salt

Special Equipment
Food Processor that holds at least 2.5 cups
Hand Mixer (optional)

Time
About 45 minutes, if you have enough cupcake tins

Yield
18-ish cupcakes

Instructions
Take the butter out of the fridge to soften (you may need to nuke it a little, or cut it into little pieces, depending on how warm your kitchen is). Move one rack to the center of the oven, if there's not one there. In the food processor, combine the 290 g (1 1/4 cups) milk, 2 eggs, 1/4 tsp xanthan, and 1/2 tsp guar, and set a timer for 10 minutes (this rest allows the gums to hydrate/gel). During that time, add the 115 g (1 stick) butter and the 240 g (1 1/4 Cups) sugar into a large bowl, and sit it aside. Combine the 190 g (2 cups) white rice flour, the 80 g (2/3 cup) tapioca starch, 2 tsp baking powder, and 1/4 tsp of salt in another bowl, and toss dry ingredients together with a fork or whisk. Put cupcake papers into the tin, and turn the oven to 375 to preheat. When 10 minutes have elapsed, scrape the liquid mixture into the bowl with the butter and sugar, and mix thoroughly, using a hand mixer if you've got one, so that the sugar dissolves thoroughly. (If your food processor is large, you can continue using that throughout, rather than a mixer. ) Add the dry ingredients, stir with a whisk or spoon to moisten, and then mix with the mixer. Using a spoon or scoop, fill each tin about 2/3 full. Using slightly damp fingers, smooth out any batter that looks lumpy. Put into the oven, pushing back so that the tin is in the middle of the rack. Bake about 23-30 min. Cool thoroughly, and frost as desired.