Orange Cream Cupcakes

These citrus cupcakes are not only vegan but gluten-free too!

Modified from: Gluten Free Goddess

Makes 12

Dry Ingredients:
3/4 cup sorghum flour
1/2 cup potato starch
1/3 cup corn starch
3/4 cup organic cane sugar
1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 tsp xanthan gum
zest from 1 1/2 oranges (remaining zest of 1/2 orange for icing optional)

Wet Ingredients:
1 tbsp extra virgin olive oil
1 tbsp melted coconut oil
1 tbsp brown rice syrup
1 cup fresh squeezed orange juice
1 egg replacer (mixed)
2 tsp vanilla extract

Pre-heat oven to 350ºF
Whisk together dry ingredients. Add wet to dry and beat on medium speed for 2 minutes until the batter is smooth and creamy. Allow batter to sit for a minute as you prepare cupcake liners in tray.
Pour batter into liners and bake for 15 - 18 minutes, they will rise and darken slightly. Test with a toothpick. Once ready remove from oven and cool on a wire rack.
Leave cupcakes to cool completely before icing.

Orange Buttercream Icing:
1/4 cup Earth Balance Butter or non-hydrogenated vegetable shortening
1tsp vanilla
1 1/4 cup powdered sugar
zest of 1/2 orange

Whip icing for 2-3 minutes until fluffy and ice with sprinkles (or garnish with fruits) if desired.

Each cupcake packs about 2g of protein, and about 200 calories!


Have a sweet day!