Vickys Orange Cream Cupcakes, GF DF EF SF NF.
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Ingredients of Vickys Orange Cream Cupcakes, GF DF EF SF NF
- It’s of sorghum flour.
- It’s of potato starch (not flour).
- It’s of sugar.
- It’s of salt.
- It’s of baking powder.
- You need of bicarb / baking soda.
- It’s of grated orange zest.
- It’s of olive oil.
- You need of agave nectar.
- It’s of fresh orange juice.
- It’s of Vickys Best Egg Replacer for Gluten-Free, from my profile, mixed with 3tbsp water*.
- You need of vanilla extract.
- You need of Orange Buttercream Frosting.
- You need of icing / powdered sugar.
- Prepare of spread / butter.
- It’s of fresh orange juice plus extra if required.
- You need of vanilla extract.
Vickys Orange Cream Cupcakes, GF DF EF SF NF step by step
- If you use an egg or a brand egg-replacer you'll need to add a 1/4 tsp xanthan gum to the dry ingredients as my egg replacer has it included.
- Preheat the oven to gas 4 / 180C / 350°F and line a 12 hole cupcake tin.
- Mix the dry ingredients together.
- Add the zest, oil, agave, orange juice, egg replacer and vanilla.
- Beat smooth then let rest a couple of minutes.
- Spoon evenly into the cupcake cases and bake for 20 – 25 minutes. They'll rise quite a lot then settle.
- When nicely golden and done, remove and cool on a wire rack.
- Cream the powdered sugar and butter together and add the vanilla. Add enough orange juice to form a medium consistency frosting.
- Pipe it in a swirl around the cupcake tops when cooled and finish with some extra grated orange zest.
- These can be frozen. Once frozen wrap individually. Remove wrapping before defrosting to keep the frosting shape.
recipe by Vicky@Jacks Free-From Cookbook @cookpad