Step 1

Preheat oven to 350°F.

Step 2

Boil the water in the sauce pan with ½ cup of sugar for 3 minutes. Allow to cool.

Step 3

In your stand mixer blend the other ½ cup of sugar with the butter and melted coconut oil.

Step 4

Add the milk and the cooled water and sugar mixture. (The mixer should be going the entire time)

Step 5

Add the eggs, vanilla, salt, baking soda, baking powder, xanthan gum and gluten free all-purpose flour.

Step 6

Beat on medium for about 5 minutes until your batter is almost a pudding like consistency.

Step 7

Pour into your greased pans. I use coconut oil to grease the pan.

Step 8

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!