Gluten-free Vanilla Cupcakes

• ½ cup O.G. Ghee, melted
• ¾ cup granulated sugar
• 2 large eggs, room temperature
• 1 ¼ cups all purpose gluten-free flour blend
• ¼ tsp salt
• 1 ¾ tsp baking powder
• ½ cup milk of your choice
• 1 vanilla bean

For the frosting:

• ½ cup M.C. Ghee, room temperature
• Vanilla bean
• 3 cups confectioner's sugar
• 2 tbsp milk of your choice

Method

1. Preheat oven to 350°F. Position rack in center of oven. Line cupcake pan with paper liners; set aside.
2. In a mixing bowl combine the butter and sugar.
3. Add eggs and beat at medium speed for one minute. Add flour, salt, baking powder, milk, and vanilla bean; beat at medium speed for one minute.
4. Spoon batter evenly into cupcake liners. Bake for 18-20 minutes or the cupcakes are very lightly browned.
5. Remove cupcakes from pan onto rack and cool completely before frosting.

1. In a mixing bowl, beat together M.C. Ghee and vanilla bean until creamy.
2. Slowly add powdered sugar, one cup at a time, beating well. Alternate one cup of powdered sugar and 1 tbsp of milk until all ingredients are blended and you get the desired consistency.
3. Frost away and stuff your face.