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).
- 2 tablespoons canola oil
- 1 tablespoon honey (or agave nectar)
- 2 oranges, juice of
- 1 tablespoon Ener-G Egg Substitute, whisked with
- 1⁄4 cup warm water
- 1 tablespoon pure vanilla extract
- 1⁄2 cup sorghum flour
- 1⁄4 cup coconut flour
- 1⁄4 cup potato starch (not potato flour!)
- 1⁄2 cup arrowroot
- 1⁄2 cup sugar
- 3 (1 g) packets stevia
- 1⁄4 teaspoon sea salt
- 1 pinch nutmeg
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon guar gum
- 1 orange, zest of
- 1⁄4 cup shortening
- 1 tablespoon Southern Comfort
- 1⁄2 orange, zest of
- 3 drops natural yellow food coloring (optional)
- 2 drops natural red food coloring (optional)
- 2 cups powdered sugar
- 2 -3 tablespoons orange juice (as needed)
- orange sprinkles or sugar
- Preheat oven to 350°F Line a twelve cupcake/muffin pan with paper liners.
- With electric beaters, beat oil, honey, orange juice, egg replacer and vanilla until well blended.
- Add remaining ingredients and beat on medium speed for two minutes.
- Bake for 20 to 25 minutes (I found 20 to be perfect), until slightly tender but not squishy.
- Let cool in the pan for 10 minutes, then remove cupcakes and cool on a wire rack.
- For Frosting:.
- Beat shortening, Southern Comfort, orange zest, and food colour (if using) on medium high until smooth.
- Sift in the sugar slowly until incorporated. Add orange juice as needed to make the frosting smooth and creamy.
- Pipe frosting on cupcakes and sprinkle with decorations.