Vickys Orange Cream Cupcakes, GF DF EF SF NF
Vickys Orange Cream Cupcakes, GF DF EF SF NF

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, vickys orange cream cupcakes, gf df ef sf nf. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Vickys Orange Cream Cupcakes, GF DF EF SF NF is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. Vickys Orange Cream Cupcakes, GF DF EF SF NF is something which I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can cook vickys orange cream cupcakes, gf df ef sf nf using 17 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Orange Cream Cupcakes, GF DF EF SF NF:
  1. Get 95 grams sorghum flour
  2. Get 145 grams potato starch (not flour)
  3. Prepare 150 grams sugar
  4. Prepare 1/4 tsp salt
  5. Get 1 tsp baking powder
  6. Make ready 1/2 tsp bicarb / baking soda
  7. Make ready 2 tsp grated orange zest
  8. Get 2 tsp olive oil
  9. Take 1 tsp agave nectar
  10. Get 240 ml fresh orange juice
  11. Get 1 1/2 tsp Vickys Best Egg Replacer for Gluten-Free, from my profile, mixed with 3tbsp water*
  12. Prepare 2 tsp vanilla extract
  13. Get Orange Buttercream Frosting
  14. Take 250 grams icing / powdered sugar
  15. Make ready 55 grams spread / butter
  16. Get 2 tbsp fresh orange juice plus extra if required
  17. Get 1 tsp vanilla extract
Steps to make Vickys Orange Cream Cupcakes, GF DF EF SF NF:
  1. If you use an egg or a brand egg-replacer you'll need to add a 1/4 tsp xanthan gum to the dry ingredients as my egg replacer has it included
  2. Preheat the oven to gas 4 / 180C / 350°F and line a 12 hole cupcake tin
  3. Mix the dry ingredients together
  4. Add the zest, oil, agave, orange juice, egg replacer and vanilla
  5. Beat smooth then let rest a couple of minutes
  6. Spoon evenly into the cupcake cases and bake for 20 - 25 minutes. They'll rise quite a lot then settle
  7. When nicely golden and done, remove and cool on a wire rack
  8. Cream the powdered sugar and butter together and add the vanilla. Add enough orange juice to form a medium consistency frosting
  9. Pipe it in a swirl around the cupcake tops when cooled and finish with some extra grated orange zest
  10. These can be frozen. Once frozen wrap individually. Remove wrapping before defrosting to keep the frosting shape

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