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

Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, vickys orange cream cupcakes, gf df ef sf nf. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

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

To begin with this particular recipe, we must 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 cook it.

The ingredients needed to make Vickys Orange Cream Cupcakes, GF DF EF SF NF:
  1. Make ready 95 grams sorghum flour
  2. Take 145 grams potato starch (not flour)
  3. Make ready 150 grams sugar
  4. Make ready 1/4 tsp salt
  5. Prepare 1 tsp baking powder
  6. Prepare 1/2 tsp bicarb / baking soda
  7. Get 2 tsp grated orange zest
  8. Take 2 tsp olive oil
  9. Prepare 1 tsp agave nectar
  10. Prepare 240 ml fresh orange juice
  11. Prepare 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. Make ready Orange Buttercream Frosting
  14. Prepare 250 grams icing / powdered sugar
  15. Get 55 grams spread / butter
  16. Make ready 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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