Bourbon is one of my absolute favorite flavors because it pairs so perfectly with my other favorite flavors, vanilla and brown sugar. These bad boys tout all three flavors and make one heck of a fancy addition to a dessert tray. Not so keen on bourbon? You can replace it with apple cider or nondairy milk.
1¼ cups superfine brown rice flour
¾ cup sorghum flour
¾ cup potato starch
¼ cup sweet white rice flour
1½ teaspoons xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
¾ cup olive oil
1 cup brown sugar
⅓ cup sugar
2 tablespoons molasses
2 teaspoons vanilla extract
1 tablespoon ground chia seed mixed with ¼ cup water
Preheat oven to 350°F. Line 12 muffin tins with paper liners.
In a medium bowl, whisk together the brown rice flour, sorghum flour, potato starch, sweet white rice flour, xanthan gum, baking powder, baking soda, and salt.
In a separate, larger bowl, combine the olive oil, sugars, molasses, 1 teaspoon of the vanilla extract, and chia mixture. Add a little bit of the flour mixture, the bourbon, and a little bit of the cold water plus the remaining teaspoon of vanilla extract and mix until smooth. Repeat with the flour mixture and the water until all of each has been incorporated completely. Mix the batter on high speed for 1 minute using an electric mixer, or about fifty strokes by hand.
Drop ⅓ cup of batter into each prepared cupcake tin and bake for 25 to 30 minutes, or until a knife inserted into the middle comes out clean. Let cool completely before frosting with Caramel Frosting. Store covered for up to 2 days.