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.

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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 until ingredients are combined.
– Scrape down bowl once.
– Mix on high speed until smooth and fluffy (about 2 min).
– Stir in blueberries.
– Scoop batter into prepared cupcake pans.
– Bake for 15 minutes, then rotate pans in oven. Continue to bake for another 5-10 min. until a toothpick inserted into the cupcakes comes out clean.
– Let cool for 10 minutes in pan before turning out onto wire rack to cool completely.

Blueberry Puree:
1 heaping cup of fresh blueberries

– place blueberries in a mini chopper or food processor and puree.
– strain/press through sieve.

Blueberry Buttercream Icing:
1 cup vegetable shortening
1/2 cup blueberry puree
5 1/2 cups confectioner’s sugar
1 teaspoon clear vanilla flavoring

– Place vegetable shortening in mixer and beat until fluffy. Add blueberry puree and mix.
– Add confectioner’s sugar and beat on low until combined, then high until fluffy. Add vanilla extract and mix.