Mochi Cupcakes With Cream Cheese Icing, Gluten Free - cooking recipe

Ingredients

The cupcakes
2 1/3 cups sweet rice flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
4 eggs
4 -6 tablespoons lemon juice or 4 -6 tablespoons lilikoi juice
1 cup sour milk (1 tablespoon lemon juice plus enough milk to bring to 1 cup)
The cream cheese icing
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
4 tablespoons lemon juice or 4 tablespoons lilikoi juice

Preparation

Make the cupcakes. In a large mixing bowl, blend well the sugar and softened butter. Blend in the eggs, one by one.
Make the sour milk. To 1 tablespoon lemon juice, add enough milk to bring it to 1 cup. Let it sit for 5 minutes. It will curdle.
In another bowl, mix together the dry ingredients (sweet rice flour, baking soda, baking powder, and salt).
To the butter/sugar/egg mixture, alternately blend in the dry mixture and sour milk. Blend well. Rice flour lacks gluten, so the mixture will become fluffy as you blend.
Fill cupcake holders about 3/4 of the way. Bake at 350 degrees F for 17 - 20 minutes. When cupcakes are slightly golden brown and a toothpick comes out clean, the are perfect.
Make the cream cheese icing. Blend well the cream cheese and butter.
Blend in the powdered sugar, a little at a time.
Blend in the lemon juice, a tablespoon at a time, tasting as you go.
Keep the icing chilled in the refrigerator until ready for use.
Spread on top of cupcakes after they've cooled off.