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Preheat oven to 350°F.
Boil the water in the sauce pan with ½ cup of sugar for 3 minutes. Allow to cool.
In your stand mixer blend the other ½ cup of sugar with the butter and melted coconut oil.
Add the milk and the cooled water and sugar mixture. (The mixer should be going the entire time)
Add the eggs, vanilla, salt, baking soda, baking powder, xanthan gum and gluten free all-purpose flour.
Beat on medium for about 5 minutes until your batter is almost a pudding like consistency.
Pour into your greased pans. I use coconut oil to grease the pan.
Cupcakes cook 16-20 minutes. 6 inch rounds cook about 27-30 minutes and 8 inch rounds cook 30-35 minutes. Watch after 20 minutes in case your oven runs hot. Test with toothpick. Enjoy!