Gluten-Free Golden Cupcakes

Makes 12 standard cupcakes or 42 mini 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
2    tablespoons pure vanilla extract
1    teaspoon white vinegar

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

Preheat oven to 350°F. Lightly coat a full or
mini muffin pan with cooking spray. Cupcake
liners may be used (these may also be sprayed
so that the liners cleanly come off the
cupcakes).
Put the flour, starches, baking powder, soda,
xanthan gum and salt into the Cuisinart® mixing
bowl. Attach the flat mixing paddle and stir on
Speed 2 to sift the ingredients together.
Scrape the entire bowl well.
With the mixer running on same speed, add
the remaining ingredients, in the order listed,
and mix until all ingredients are incorporated.
Scrape the entire bowl to ensure all of the
ingredients are evenly incorporated.
Scoop batter into prepared muffin pans. Bake
until golden and a cake tester comes out clean,
about 30 minutes for regular-sized muffins, 15
minutes for minis. Remove from oven, cool in
pans on a wire rack until cool to touch and
then transfer cupcakes to a wire cooling rack
to cool completely before frosting.