Gluten Free Vanilla Cupcakes

• 6 Tbsp. butter, melted
• 1/2 c. brown sugar
• 1 tsp. vanilla
• 2 eggs, separated
• 3/4 c. milk (I used coconut milk)
• 1 tsp. vinegar
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 1/4 c. gluten free flour blend (150g- I used 1/2 c. almond, 1/2 c. tapioca, 1/4 c. cassava)

Vanilla Icing

• 2 oz. light cream cheese, softened
• 4 Tbsp. butter, softened
• 2 Tbsp. coconut oil (or organic shortening)
• 1 1/2 c. powdered sugar
• 1 tsp. vanilla
• 1 Tbsp. cream or milk

• Preheat the oven to 350 degrees. In a large mixing bowl, whisk the butter, brown sugar, vanilla, egg yolks, and milk. Then, whisk in the vinegar, baking powder, baking soda, salt, and gluten free flour blend. In a separate mixing bowl, beat the egg whites until stiff peaks form. Next, fold the egg whites into the batter. Scoop about 1/4 c. of batter into lined muffin cups. Bake for 15-18 minutes, until an inserted toothpick comes out clean.
• In a large mixing bowl, beat the cream cheese, butter, and coconut oil until smooth. Then, beat in the powdered sugar, vanilla, and cream/milk. Spread or pipe icing over cooled cupcakes.