Simple Way to Prepare Any-night-of-the-week Vickys Orange Cream Cupcakes, GF DF EF SF NF

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The ingredients needed to make Vickys Orange Cream Cupcakes, GF DF EF SF NF:

1. Make ready 95 grams sorghum flour
2. Prepare 145 grams potato starch (not flour)
3. Get 150 grams sugar
4. Make ready 1/4 tsp salt
5. Prepare 1 tsp baking powder
6. Take 1/2 tsp bicarb / baking soda
7. Prepare 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. Make ready 1 1/2 tsp Vickys Best Egg Replacer for Gluten-Free, from my profile, mixed with 3tbsp water*
12. Take 2 tsp vanilla extract
13. Take Orange Buttercream Frosting
14. Get 250 grams icing / powdered sugar
15. Take 55 grams spread / butter
16. Take 2 tbsp fresh orange juice plus extra if required
17. Get 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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