Easiest Way to Prepare Tasty Vickys Orange Cream Cupcakes, GF DF EF SF NF

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Ingredients of Vickys Orange Cream Cupcakes, GF DF EF SF NF

1. You need 95 grams of sorghum flour.
2. It's 145 grams of potato starch (not flour).
3. You need 150 grams of sugar.
4. Prepare 1/4 tsp of salt.
5. It's 1 tsp of baking powder.
6. Prepare 1/2 tsp of bicarb / baking soda.
7. It's 2 tsp of grated orange zest.
8. Prepare 2 tsp of olive oil.
9. You need 1 tsp of agave nectar.
10. You need 240 ml of fresh orange juice.
11. You need 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. Prepare 250 grams of icing / powdered sugar.
15. You need 55 grams of spread / butter.
16. It's 2 tbsp of fresh orange juice plus extra if required.
17. It's 1 tsp of vanilla extract.

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Vickys Orange Cream Cupcakes, GF DF EF SF NF step by step

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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