How to Prepare Perfect Vickys Orange Cream Cupcakes, GF DF EF SF NF

Vickys Orange Cream Cupcakes, GF DF EF SF NF. A very small brightly colored orange and blue bird. Painted on heavyweight and When it's your turn to provide the treat for a party, these Santa cupcakes will be scene-stealers. These Orange Cream Cupcakes are made with orange cupcakes and frosting and a light vanilla cream filling!

Vickys Clementine Cous Cous Salad, GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook. Great recipe for Vickys Clementine Cous Cous Salad, GF DF EF SF NF. I like to use fruit in my salads as well as vegetables and I find the flavour of an orange goes really well with beetroot. You can have Vickys Orange Cream Cupcakes, GF DF EF SF NF using 17 ingredients and 10 steps. Here is how you cook it.

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

1. Prepare 95 grams of sorghum flour.
2. Prepare 145 grams of potato starch (not flour).
3. Prepare 150 grams of sugar.
4. It's 1/4 tsp of salt.
5. You need 1 tsp of baking powder.
6. It's 1/2 tsp of bicarb / baking soda.
7. It's 2 tsp of grated orange zest.
8. You need 2 tsp of olive oil.
9. Prepare 1 tsp of agave nectar.
10. Prepare 240 ml of fresh orange juice.
11. It's 1 1/2 tsp of Vickys Best Egg Replacer for Gluten-Free, from my profile, mixed with 3tbsp water*.
12. You need 2 tsp of vanilla extract.
13. Prepare of Orange Buttercream Frosting.
14. You need 250 grams of icing / powdered sugar.
15. Prepare 55 grams of spread / butter.
16. It's 2 tbsp of fresh orange juice plus extra if required.
17. It's 1 tsp of vanilla extract.

Our home economists bring the flavor of a favorite frozen treat to palate-pleasing cupcakes. I decided to go with a cream cheese frosting instead of the marshmallow frosting but awesome cake batter with a zesty natural orange flavor. Following a bad day, I decided to bake a cake. No recipe and never made before.

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

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.

This cake is allergy friendly. enjoy. Roasted Potato Cups with Loaded Guacamole gf+v - She Likes Food. Pudding is a practically perfect dessert: it's creamy and homey, easy to make ahead, usually gluten-free and often allergy-friendly. And it can take on so many wonderful flavors. Jump to Video · Jump to Recipe.