Gluten Free Manhattan Cupcakes Recipe

Cupcakes
Preheat oven to 350 degrees. Insert mini cupcake papers into 48 mini muffin tins

In a large mixing bowl, whisk together the white rice flour, sweet rice flour, millet flour, potato starch, xanthan gum, baking soda, baking powder and salt.

In a small mixing bowl combine the orange juice, half and half or milk, bourbon and sweet vermouth. It may look a little curdled, this is fine.

In an electric mixer, preferably fitted with a paddle attachment, cream the butter and sugar together on medium high speed until fluffy, about 3 minutes. Scrap the bottom and sides of the bowl and add the eggs, one at a time, blending well and scraping the bowl after each addition. Add the orange and lemon jest and mix well. Turn the mixer to low and add a third of the flour mixture, then half the orange juice mixture, half the remaining flour mixture, the rest of the orange juice mixture and finally the rest of the flour mixture. Mix until just combined. With a spatula, scrap the sides and bottom of the mixing bowl to ensure all the ingredients are combined.

Spoon the batter into the prepared muffin tins, filling about ¾ full. Bake for 15 minutes or until the tops of the cupcakes spring back when lightly touched and a toothpick inserted into the center comes out clean. Let cool in the pans fro 5 minutes and then remove to a wire rack to finish cooling. While the cupcakes cool make the frosting.

Frosting
In a mixer, preferably fitted with a paddle attachment, cream the butter on medium high speed until smooth and fluffy, about 1 minute. Sift in the confectioners’ sugar, add the salt and mix on low to combine. Scrap down the sides and bottom of the mixing bowl then add the bourbon and vermouth. Mix on medium speed to combine. Pipe or dollop the frosting on the cooled cupcakes and top each with a maraschino cherry.

Servings
Makes 48 mini gluten free cupcakes.