1 ¼cupgluten-free flour(the cookbook has its own recipe for a flour mix, but I felt lazy and opted for the Trader Joe's blend that I had, which I whirred in a bullet blender to try to make it less gritty)
1 ½teaspoonsbaking powder
Preheat oven to 350F and line a muffin pan with cupcake liners. In a stand mixer, beat the sugar and eggs together for one minute on medium. Add flour, salt, baking powder, xanthan gum, vegetable oil, milk, and vanilla and mix on medium for one minute. Scoop batter into prepared muffin cups; this will be about ¼ cup per cup. Bake for about 20 minutes (I baked mine 18). Cool in muffin tin for 5 minutes, then remove to a cooling rack to cool completely before frosting. The recipe suggests storing them in the fridge. I stored my unfrosted cupcakes in the fridge overnight so I could frost them the next morning.