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Vickys Orange Cream Cupcakes, Gluten, Dairy, Egg & Soy-free Recipe

Vickys Orange Cream Cupcakes, Gluten, Dairy, Egg & Soy-Free Recipe
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Cooking Time : 40 minutes
Serving : 12
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Prepare the ingredients before making Vickys Orange Cream Cupcakes, Gluten, Dairy, Egg & Soy-Free in your home. Then, follow these steps below to serve Vickys Orange Cream Cupcakes, Gluten, Dairy, Egg & Soy-Free for your family or friends.

Ingredients: Vickys Orange Cream Cupcakes, Gluten, Dairy, Egg & Soy-Free

  • 95 grams sorghum flour
  • 145 grams potato starch (not flour)
  • 150 grams sugar
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp bicarb / baking soda
  • 2 tsp grated orange zest
  • 2 tsp olive oil
  • 1 tsp agave nectar
  • 240 ml fresh orange juice
  • 1 1/2 tsp Vickys Best Egg Replacer for Gluten-Free, from my profile, mixed with 3tbsp water*
  • 2 tsp vanilla extract
  • Orange Buttercream Frosting
  • 250 grams icing / powdered sugar
  • 55 grams spread / butter
  • 2 tbsp fresh orange juice plus extra if required
  • 1 tsp vanilla extract

How to Make Vickys Orange Cream Cupcakes, Gluten, Dairy, Egg & Soy-Free

If you have prepared the ingredients needed, now time to start cooking. There are 10 steps you must follow to make Vickys Orange Cream Cupcakes, Gluten, Dairy, Egg & Soy-Free in your home by yourself.

    Step 1
  • * If you use an egg or a brand egg-replacer you'll need to add 1tsp xanthan gum to the dry ingredients as my egg replacer has it included
  • Step 2
  • Preheat the oven to gas 4 / 180C / 350°F and line a 12 hole cupcake tin
  • Step 3
  • Mix the dry ingredients together
  • Step 4
  • Add the zest, oil, agave, orange juice, egg replacer and vanilla
  • Step 5
  • Beat smooth then let rest a couple of minutes
  • Step 6
  • Spoon evenly into the cupcake cases and bake for 20 - 25 minutes. They'll rise quite a lot then settle
  • Step 7
  • When nicely golden and done, remove and cool on a wire rack
  • Step 8
  • Cream the powdered sugar and butter together and add the vanilla. Add enough orange juice to form a medium consistency frosting
  • Step 9
  • Pipe it in a swirl around the cupcake tops when cooled and finish with some extra grated orange zest
  • Step 10
  • These can be frozen. Once frozen wrap individually. Remove wrapping before defrosting to keep the frosting shape
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