Orange Creme Cupcakes
Sunny Sweetness with a Twist
Orange cupcakes just sounded refreshing.
Sunny and sweet.
Karina's Orange Creme Cupcakes Recipe - Vegan and Gluten-Free
Recipe by Karina Allrich April 2009.
3/4 cup sorghum flour
Let the batter sit a minute before spooning it into cupcake liners.
Bake in the center of a preheated oven for 20 to 25 minutes until golden and firm (they should be slightly tender but too soft). Try not to open the door to peek until the very end of baking time- you don't want to jar the cupcakes and make them deflate. These cupcakes rose quite high, then slowly settled down to a slightly rounded shape at about 20 to 25 minutes.
Karina's Notes on gluten-free vegan batter:
Gluten-free vegan batters are a tad different than wheat and white flour batters. They are stiffer at first, then stretch and get sticky as the xanthan gum and egg replacer do their thing.
Don't beat the batter to death. Let it sit for a minute or two after mixing to let it relax and settle in.
If the batter "climbs" the beaters, slow down the speed and slightly lift the beaters to encourage the batter to move back down into the bowl. Move your beater around the bowl in figure eights, at a slight angle. Practice your technique- soon you'll be winging around gluten-free vegan baking like a pro.
Yes, there is powdered sugar in this frosting. It's a CUPCAKE not a salad. There, I said it.
GFG Baking Notes:
This cake batter would make a luscious orange birthday cake. The amount of batter in this recipe should make one 7 or 8-inch round layer. Double it for a two-pan layer cake; and double the frosting.
If you prefer eggs, use 2 large organic free-range eggs, beaten.
Orange juice should be fresh squeezed at room temperature. I used California navel oranges. Using an ice cold commercial orange juice with added vitamin C, or citric acid, may affect the batter's consistency and rise (too much acid).
Before you grate the zest, wash the orange. And don't include the bitter white layer.
For those of you needing a citrus-free birthday cake, try my Banana Spice Cake and Cupcakes recipe.
For those of you unable to find sorghum flour, I imagine you can substitute rice flour. I'm not a big rice flour fan, but if it's the one gluten-free flour you can use, try it and let me know how it works. I might let the batter sit for a few minutes, too, if using rice flour. This helps soften the gritty texture of it.
Sugar provides some of the structure of this cake. If you shun cane sugar and use a liquid sweetener instead, you may have to add more structure. Those of you more adept at baking with agave, please leave a comment if you have some insight for our sugar-free readers.