Gluten-Free (and Vegan!) Golden Cupcakes

Makes 12 standard cupcakes

       nonstick cooking spray
2     cups sorghum flour
1     cup potato starch
½    cup arrowroot starch
1     tablespoon baking powder
½    teaspoon baking soda
1     teaspoon xanthan gum
1     teaspoon kosher salt
1½  cups agave nectar
½    cup olive oil
¾    cup butternut squash purée, room
       temperature
2     tablespoons pure vanilla extract
1     teaspoon white vinegar

Nutritional information per cupcake (unfrosted):
Calories 396 (22% from fat) • carb. 77g• pro. 4g • fat 10g • sat. fat 1g • chol. 0mg• sod. 359mg • calc. 50mg • fiber 2g

1. Preheat oven to 350°F. Lightly coat a
standard cupcake pan with cooking spray.
Cupcake liners may be used (these may
also be sprayed, so that the liners cleanly
come off the cupcakes).
2. Put the flour, starches, baking powder,
soda, xanthan gum, and salt into a large
mixing bowl. Mix on Speed 1 for about 30
seconds, or until fully combined; reserve.
3. With the mixer running on Speed 2, add
the remaining ingredients, in the order
listed, and mix until all ingredients are
incorporated, increasing to Speed 3 as
the mixture becomes more homogenous.
Scrape the entire bowl to ensure all of the
ingredients are evenly combined, and mix
an additional 20 seconds if necessary.
4. Scoop batter into the prepared cupcake
pan. Bake until golden and a cake tester
comes out clean, about 20 to 22 minutes.
Remove from oven, cool in pans on a
wire rack until cool to the touch, and then
transfer cupcakes to a wire cooling rack to
cool completely before frosting.