Simple Way to Make Favorite Vickys Orange Cream Cupcakes, GF DF EF SF NF

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We hope you got insight from reading it, now let's go back to vickys orange cream cupcakes, gf df ef sf nf recipe. You can cook vickys orange cream cupcakes, gf df ef sf nf using 17 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to cook Vickys Orange Cream Cupcakes, GF DF EF SF NF:

1. Use 95 grams of sorghum flour.
2. Use 145 grams of potato starch (not flour).
3. Prepare 150 grams of sugar.
4. Get 1/4 tsp of salt.
5. You need 1 tsp of baking powder.
6. Get 1/2 tsp of bicarb / baking soda.
7. Provide 2 tsp of grated orange zest.
8. You need 2 tsp of olive oil.
9. Prepare 1 tsp of agave nectar.
10. Provide 240 ml of fresh orange juice.
11. Prepare 1 1/2 tsp of Vickys Best Egg Replacer for Gluten-Free, from my profile, mixed with 3tbsp water*.
12. Prepare 2 tsp of vanilla extract.
13. You need of Orange Buttercream Frosting.
14. Use 250 grams of icing / powdered sugar.
15. Prepare 55 grams of spread / butter.
16. You need 2 tbsp of fresh orange juice plus extra if required.
17. Get 1 tsp of vanilla extract.

Instructions to make Vickys Orange Cream Cupcakes, GF DF EF SF NF:

1. 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.
2. Preheat the oven to gas 4 / 180C / 350°F and line a 12 hole cupcake tin.
3. Mix the dry ingredients together.
4. Add the zest, oil, agave, orange juice, egg replacer and vanilla.
5. Beat smooth then let rest a couple of minutes.
6. Spoon evenly into the cupcake cases and bake for 20 - 25 minutes. They'll rise quite a lot then settle.
7. When nicely golden and done, remove and cool on a wire rack.
8. Cream the powdered sugar and butter together and add the vanilla. Add enough orange juice to form a medium consistency frosting.
9. Pipe it in a swirl around the cupcake tops when cooled and finish with some extra grated orange zest.
10. These can be frozen. Once frozen wrap individually. Remove wrapping before defrosting to keep the frosting shape.

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