Gluten-Free Orange Creamsicle Cupcakes

© 2014 Turner Broadcasting System, Inc. All rights reserved. This cupcake has a double dose of orange, in the frosting and in the cake. Oranges naturally contain both vitamin C and natural sugars that provide both sweet and tart accents. Combined with creamy coconut milk, it's better than an orange-cream ice pop! A combination of gluten-free starches unite to create this tasty treat that's as good as any flour-based cupcake.

• Ready In: 50 mins
• Yields: 12

Ingredients

• Cupcake Batter

• 1⁄2 cup unsweetened coconut milk
• 1  tablespoon apple cider vinegar
• 1  cup  sweet sorghum flour
• 1⁄2 cup  gluten-free potato starch
• 1⁄4 cup  gluten-free cornstarch
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon kosher salt
• 1  cup granulated sugar
• 1⁄2 cup  orange juice
• 1⁄3 cup canola oil
• 1  tablespoon vanilla extract

• Frosting

• 1⁄2 cup unsalted butter, at room temperature
• 1⁄4 cup vegetable shortening
• 3  cups confectioners' sugar
• 3  tablespoons  orange juice
• 1  tablespoon  firmly packed orange zest
• 1  teaspoon vanilla extract

Directions

1. For the batter: Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Place 12 paper liners in a cupcake pan.
2. Combine the coconut milk and apple cider vinegar in a small bowl, set aside to curdle.
3. Sift together the sorghum flour, potato starch, cornstarch, baking powder, baking soda and salt in a large bowl. Stir in the coconut milk and apple cider mixture. Add the granulated sugar, orange juice, oil and vanilla extract. Whisk for 1 minute. The batter should become smooth and start to thicken up. Fill each cupcake liner two-thirds full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 25 to 30 minutes.
4. Cool the cupcakes until no longer warm to the touch, 30 minutes.
5. For the frosting: Add the butter and shortening to large bowl and whisk together. Sift in the confectioners' sugar. Pour in the orange juice, zest and vanilla extract, and whisk until smooth.
6. Spread the frosting (about 3 tablespoons each) onto the cooled cupcakes.