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

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, vickys orange cream cupcakes, gf df ef sf nf. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Vickys Orange Cream Cupcakes, GF DF EF SF NF is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Vickys Orange Cream Cupcakes, GF DF EF SF NF is something that I have loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook vickys orange cream cupcakes, gf df ef sf nf using 17 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Vickys Orange Cream Cupcakes, GF DF EF SF NF:
  1. Take 95 grams sorghum flour
  2. Get 145 grams potato starch (not flour)
  3. Prepare 150 grams sugar
  4. Get 1/4 tsp salt
  5. Take 1 tsp baking powder
  6. Make ready 1/2 tsp bicarb / baking soda
  7. Get 2 tsp grated orange zest
  8. Make ready 2 tsp olive oil
  9. Take 1 tsp agave nectar
  10. Make ready 240 ml fresh orange juice
  11. Make ready 1 1/2 tsp Vickys Best Egg Replacer for Gluten-Free, from my profile, mixed with 3tbsp water*
  12. Make ready 2 tsp vanilla extract
  13. Make ready Orange Buttercream Frosting
  14. Get 250 grams icing / powdered sugar
  15. Take 55 grams spread / butter
  16. Make ready 2 tbsp fresh orange juice plus extra if required
  17. Make ready 1 tsp vanilla extract
Instructions 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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