GF Pound Cake Cupcakes, New Icing and Jules GF Flour

A nice, GF and nut free cupcake and icing recipe derived from our favorite lady Martha Stewart with minor alterations in cook time:

Brown Sugar Pound Cakes
3 Cups – Jules GF flour
2 Teaspoons Baking Powder
½ Teaspoon Salt
1 Cup (2 sticks) unsalted butter, room temperature
2 ¼ cups packed light brown sugar
4 Eggs, room temp (I did not bother with room temp)
¾ Cup butter milk

1. Preheat oven to 325.
2. Mix it all together – add butter last. (Martha write more, but I was in a hurry and just did it this way and it turned out fine).
3. Cook for 25 minutes. That is what Martha says… it took closer to 30 minutes. Not sure if that is a GF flour issue.

• We used Jules GF flour. It utilizes a modified tapioca starch. It is an awesome 1:1 alternative to regular gluten all purpose flour. It is however extremely expensive even for a GF flour. ALSO - in this recipe the GF cupcakes need to cook for closer to 40 minutes - check on them at 30 and 35 and wait until they have started to get that golden brown on top - not burnt - just slightly golden on top. Otherwise they tend to sink. A knife will come out of the cupcake clean long before they are actually done cooking. Otherwise the best flour alternative and cupcakes we have made so far.

Icing (I LOVED THIS ICING!):
½ cups (1 stick) unsalted butter
2 Cups sifted confectioners sugar
2 Teaspoons pure GF vanilla
2 Tablespoons milk

1. Melt butter in a small saucepan over medium heat, swirling pan (I mixed with spoon), until nut brown color (I did not wait that long), about 10 minutes (I did more like 5).
2. Pour into bowl, add sugar, milk and GF vanilla and stir until smooth.