Total Time
1hr 5mins
Prep 40 mins
Cook 25 mins

Adapted with many thanks from Karina, author of Gluten-Free Goddess (http://glutenfreegoddess.blogspot.com). Made for the Autism charity gala 2011, everything is orange in colour because many autistic children have aversions to multiple colours being presented at once on a plate (overstimulation).

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Line a twelve cupcake/muffin pan with paper liners.
  2. With electric beaters, beat oil, honey, orange juice, egg replacer and vanilla until well blended.
  3. Add remaining ingredients and beat on medium speed for two minutes.
  4. Bake for 20 to 25 minutes (I found 20 to be perfect), until slightly tender but not squishy.
  5. Let cool in the pan for 10 minutes, then remove cupcakes and cool on a wire rack.
  6. For Frosting:.
  7. Beat shortening, Southern Comfort, orange zest, and food colour (if using) on medium high until smooth.
  8. Sift in the sugar slowly until incorporated. Add orange juice as needed to make the frosting smooth and creamy.
  9. Pipe frosting on cupcakes and sprinkle with decorations.