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.
INGREDIENTS
NutritionCupcake Batter
- 1⁄2
- 1tablespoon apple cider vinegar
- 1cup sweet sorghum flour
- 1⁄2cup gluten-free potato starch
- 1⁄4cup gluten-free cornstarch
- 1teaspoon baking powder
- 1⁄2teaspoon baking soda
- 1⁄2teaspoon kosher salt
- 1cup granulated sugar
- 1⁄2cup orange juice
- 1⁄3cup canola oil
- 1tablespoon vanilla extract
Frosting
- 1⁄2
- 1⁄4
- 3cups confectioners' sugar
- 3tablespoons orange juice
- 1tablespoon firmly packed orange zest
- 1teaspoon vanilla extract
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DIRECTIONS
- 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.
- Combine the coconut milk and apple cider vinegar in a small bowl, set aside to curdle.
- 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.
- Cool the cupcakes until no longer warm to the touch, 30 minutes.
- 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.
- Spread the frosting (about 3 tablespoons each) onto the cooled cupcakes.
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