Gluten-Free Funfetti Cupcakes

Ingredients

• 1 3/4 cups granulated sugar
• 1 3/4 cups white rice flour
• 1/2 cup sweet rice flour
• 1/2 cup potato starch
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon xanthan gum
• 4 ounces solid shortening
• 1 cup water
• 1/3 cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 1/3 cup sprinkles plus more for sprinkling on top of the cake, if desired
• Gluten-free icing

Directions

1. Heat the oven to 350 degrees F. Prepare 2 muffin pans (24 cavities total) by adding paper liners or giving them a light coating of non-stick cooking spray.
2. Set up a stand mixer with the paddle attachment. Add the granulated sugar, white rice flour, the sweet rice flour, potato starch, baking powder, salt, and xanthan gum to the bowl, and mix briefly so the dry ingredients are evenly blended.
3. Drop in the shortening, set the mixer to medium-low, and beat until you no longer see big bits of shortening in the mixture. Stop the mixer.
4. Pour in the water, vegetable oil, eggs, vanilla extract, and almond extract. Beat on medium-high for 2 minutes; the timing matters with this batter, so let it go the full amount. When it is ready, the batter will look airy and fluffy.
5. Stop the mixer again. Add the sprinkles, then mix on low just until they are worked through. Don’t push it here, since too much mixing can make the sprinkles dissolve into the batter.
6. Divide the batter among the prepared cups, filling each one about 2/3 full. Bake until the tops are golden brown and a cake tester inserted into the middle of a cupcake comes out clean, about 20 minutes.
7. Leave the cupcakes in the pans for 3 minutes, then move them to a wire rack to cool all the way. When they are completely cool, frost them however you like.