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Hi Everyone,
 
I having been baking GF for my daughter for 11 years now and have made tons of baked goods successfully.
 
That being said, in all of my baking I have never made a cake from scratch.
 
We just received the Martha Stewart cupcake book as a gift and it is amazing!  
I would really like to bake "Tiramisu Cupcakes" for my daughter's birthday tomorrow, but I want to make sure they work out in the GF version.
 
I usually substitute my GF flour mixture (which is 1/3 cornstarch, 1/3 tapioca flour, 1/3 rice flour) for any kind of cookie, but I am not sure that it would work well for cake.
 
Martha's recipe calls for 1-1/4 cups "cake flour" - not self rising.
The recipe also has  3 eggs plus 3 egg yolks and 1/4 cup milk and 4 tablespoons butter.
 
So with that information, does anyone have a suggestion for the best kind of flour to use?
I have read about using cornstarch 1 to 1, but have never tried it.
 
Thanks for your advice,
 
Beth
El Dorado Hills, CA

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