Happy Easter and Passover to everyone! I hope that everyone travels safely and enjoys time with their friends and family. I wanted to share some colorful, gluten free cupcakes inspired by the colors of Easter.
Prep Time: 20 minutes
Inactive Prep Time: 20 minutes
Bake Time: 20 minutes
Total Time: 1 hour
Yields: 12 cupcakes

Ingredients:
1/2 cup butter, room temperature
1 cup granulated white sugar
1 tsp gluten free vanilla
1 tsp lemon zest
2 eggs
45g almond flour
45g potato starch
25g tapioca flour
70g sweet rice flour
1 1/2 tsp xantham gum
1 1/2 tsp baking powder
1/2 cup milk
1 recipe citrus buttercream frosting
8 drops food coloring

Instructions:
1.Preheat the oven to 350F. Line a muffin pan with baking cups.
2.In a medium bowl, cream the butter, vanilla, zest, and the sugar.
3.Beat in the eggs, one at a time.
4.In a medium bowl, mix together the flours, starch, gum, and powder.
5.Add the flour blend to the butter mix, and stir until well combined.
6.Stir in the milk until well combined with the batter.
7.Distribute the cake batter into the baking cups, and bake for 20 minutes.
8.Let the cupcakes cool to room temperature.
9.Stir the coloring into the frosting, and frost the cupcakes.