I thought I'd try a new recipe, for cupcakes, the other week. It's one I've been wanting to trial for a while now. It is for madiera or pound cake [as the Americans call it]. I found it worked brilliantly, in fact, other than being a little dry, I could not tell it was gluten free.
GLUTEN FREE MADEIRA CAKE
1 cup white rice flour
1/2 cup cornstarch
1/4 cup tapioca flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon xanthan gum
170g butter, softened
3/4 cup sugar
1/4 cup milk
the zest of one orange, finely grated
1 tablespoon fresh orange juice
Preheat oven to 180 C.
Cream butter and sugar together with electric mixer until light and fluffy. Add eggs one at a time, mixing well between each addition.
Measure dry ingredients into a bowl, use a hand whisk to combine.
Add dry ingredients. Mix until well incorporated.
Spoon into cupcake cases, and bake for 15-20 minutes, until cakes spring back to the touch.
Ice with butter cream icing flavoured with orange juice [used instead of milk/cream for liquid]. Sprinkle with chocolate shavings.