Gluten Free Vanilla Cupcakes

I like being able to accommodate the gluten intolerant as I have extreme sympathy for special diets...this is a great starter recipe for those just now venturing into a wheat free baking world. I always use Bob's Red Mill All Purpose Blend for the flour in my gluten free cakes. The blend of different flours and meals achieves a fluffy cake instead of a dense one. Xanthan Gum is absolutely necessary to reach the right consistency. You can grab a small bag (I always use Bob's Red Mill) at Whole Foods for $11, but it will last you FOREVERRR!! Xanthan Gum is a derivative of a bacterial sugar and works as a binding agent. It can also be useful in thickening sauces and jellies. Another key ingredient in gluten free cakes, is the addition of a natural fat. I prefer pumpkin or banana purée specifically, but avocado and applesauce work well too. Pay special attention to the directions of mixing your batter. It is important to add the warm water last. Yay!!! This is a simple recipe, and is exceptional with any kind of frosting on top. The picture is of gluten free vanilla cupcakes with a light strawberry frosting and almonds on top.
Makes 2 dozen
[dry]
3 cups Bob's Red Mill All Purpose Flour
2 cups granulated Sugar
4 teaspoons Baking Powder
2 teaspoons Baking Soda
1 1/2 teaspoons Salt
1 teaspoon Xanthan Gum

[wet]
1 cups Canola oil
1/2 cup Soymylk
6 tablespoons Pumpkin purée
2 tablespoons Apple Cider Vinegar
1/4 cup Vanilla extract
1 cup warm water

Pre heat oven to 350°. Line cupcakes pans with baking cups. In a large mixing bowl, sift your flour. Add the rest of your dry ingredients and whisk to combine well.
In a smaller mixing bowl, combine all wet ingredients, except the warm water. Whisk well until ingredients are well incorporated.
Then, slowly add your wet ingredients to your dry ingredients. Use a hand mixer on a slow speed to gently incorporate wet and dry ingredients. The batter will be super thick.
Once most of the dry ingredients have dissolved into the wet, add the warm water and immediately hand mix again, slowly progressing to a high speed. The batter will become a more normal consistency. Be sure to stop and scrape the edges of your bowl and ensure there are no dry clumps.
Portion out your cupcakes using an ice cream scoop and fill each baking cup 3/4 full. Bake for 15-18 minutes. Dip a toothpick in the center of a cupcake, if it comes out clean, and the top of the cupcake bounces back when you touch it, remove them from the oven and leave them to cool before frosting.