How to Make Gluten-Free Blueberry Cupcakes with Blueberry Buttercream

I know some of our fans have gluten free allergies. Here is a yummy gluten free cupcake recipe. This is my one-bowl vanilla cupcake recipe http://www.youtube.com/watch?v=iF-islIWwV8 adapted to be gluten-free. Adding a little more moisture from the milk, shortening and blueberries helps keep the cupcakes moist while using rice flour. Buy equipment you might need here: Cupcake Pan http://amzn.to/1vLfdo8 Cupcake Liners http://amzn.to/1rSzdXH Disposable Piping Bags http://amzn.to/1wdJUoC Wilton #1M #2A #2D Tips http://amzn.to/1yc11mv KitchenAid Mini Chopper http://amzn.to/1zpwBiO Vanilla Cupcakes: 2 1/4 cups rice flour 1 1/2 cups sugar 1 cup vegetable shortening 1 cup milk 2 1/2 teaspoons baking powder 1 teaspoon salt 1 teaspoon vanilla extract 1/2 teaspoon almond extract 3 large eggs 1 heaping cup of fresh blueberries Preheat oven to 350 F. Place cupcake cases in pan. Measure all ingredients, except blueberries, into the mixer bowl fitted with the paddle attachment. Mix at low speed unti
http://bit.ly/1hucP2N