Source: Parents Magazine


Recipe Summary test

25 mins
13 mins
38 mins
12 cupcakes


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Line 12 muffin cups with paper liners. Combine rice flour, baking powder, and salt in a medium bowl and set aside. In a separate bowl, beat the butter and 6 tablespoons sugar with a mixer until light and fluffy, about 3 minutes. Add eggs, beating well after each addition. Mix in vanilla extract, then add flour mixture alternately with milk until just blended.

  • Divide batter among prepared liners. bake in the center of the oven 13 to 17 minutes, or until a toothpick inserted into center comes out clean. Transfer to a wire rack and let cool completely.

To Decorate:
  • Combine egg whites, 1 cup sugar, corn syrup, the water, and cream of tartar in a deep bowl. Place bowl over a saucepan filled with 1 inch of simmering water. (The bowl should not touch the water.) Beat with a hand mixer for 10 minutes, so that egg whites are heated to a safe temperature. Spoon into pastry bag with a plain 1/2-inch tip and pipe onto cupcakes. Sprinkle nonpareils around the rim.