GLUTEN-FREE ORANGE CREAMSICLE CUPCAKES
© 2014 Turner Broadcasting System, Inc. All rights reserved. This cupcake has a double dose of orange, in the frosting and in the cake. Oranges naturally contain both vitamin C and natural sugars that provide both sweet and tart accents. Combined with creamy coconut milk, it's better than an orange-cream ice pop! A combination of gluten-free starches unite to create this tasty treat that's as good as any flour-based cupcake.
Provided by Turner Broadcasting
Categories Dessert
Time 50m
Yield 12
Number Of Ingredients 18
Steps:
- For the batter: Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Place 12 paper liners in a cupcake pan.
- Combine the coconut milk and apple cider vinegar in a small bowl, set aside to curdle.
- Sift together the sorghum flour, potato starch, cornstarch, baking powder, baking soda and salt in a large bowl. Stir in the coconut milk and apple cider mixture. Add the granulated sugar, orange juice, oil and vanilla extract. Whisk for 1 minute. The batter should become smooth and start to thicken up. Fill each cupcake liner two-thirds full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 25 to 30 minutes.
- Cool the cupcakes until no longer warm to the touch, 30 minutes.
- For the frosting: Add the butter and shortening to large bowl and whisk together. Sift in the confectioners' sugar. Pour in the orange juice, zest and vanilla extract, and whisk until smooth.
- Spread the frosting (about 3 tablespoons each) onto the cooled cupcakes.
Nutrition Facts : Calories 430.4, Fat 20.4, SaturatedFat 8.4, Cholesterol 20.3, Sodium 187, Carbohydrate 62.1, Fiber 1.1, Sugar 47.8, Protein 1.6
ORANGE CREAMSICLE® CUPCAKES
A cupcake for when you're missing summer!
Provided by Yamamsis
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners or grease with butter.
- Whisk flour, baking powder, and salt together in a medium bowl.
- Beat sugar and butter together in a separate bowl until light and fluffy. Beat in eggs, one at a time, then add milk, vanilla extract, and orange extract slowly.
- Pour batter evenly into the prepared tin.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Remove from the oven and let cool completely.
- Beat butter for frosting with a mixer on high speed; mix in powdered sugar. Add heavy cream 1 tablespoon at a time. Add orange extract and vanilla extract and mix until smooth. Frost cooled cupcakes.
- Combine orange, orange juice, cornstarch, and powdered sugar for glaze in a saucepan. Stir until all lumps are gone. Bring to a boil; reduce heat and let simmer, stirring every few seconds, for 5 minutes. Strain orange out of the glaze into a container. Pour a little glaze over each frosted cupcake.
Nutrition Facts : Calories 424 calories, Carbohydrate 62.6 g, Cholesterol 77.8 mg, Fat 18 g, Fiber 0.5 g, Protein 3.4 g, SaturatedFat 11 g, Sodium 83.3 mg, Sugar 49.3 g
ORANGE CREAMSICLE CUPCAKES
Make and share this Orange Creamsicle Cupcakes recipe from Food.com.
Provided by Kristenblakley
Categories Dessert
Time 55m
Yield 14 cupcakes, 14 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda and salt, set aside. In a large mixing bowl, using an electric hand mixer set on medium-high speed, blend together butter, granulated sugar and orange zest until pale and fluffy, about 3 - 4 minutes. Mix in eggs one at time, blending until combine after each addition. Measure out cream into a liquid measuring cup, stir in orange juice, orange extract and vanilla extract. With hand mixer set on low speed and working in 3 separate batches, blend in flour mixture alternating with cream mixture, beginning and ending with flour mixture and mixing just until combine after each addition. Divide batter among 14 paper lined muffin cups, filling each cup 3/4 full. Bake in preheated oven 23 - 25, rotating muffin tins once halfway through baking, until toothpick inserted into center comes out clean. Remove from oven and allow to cool several minutes before transferring to a wire rack to cool. Cool completely then frost with Vanilla Buttercream Frosting and garnish with an small orange slice if desired (just before serving). Store in an airtight container at room temperature.
- *If you want the pilled high amount of frosting then you will likely want to make about 3/4 of the Vanilla Buttercream recipe. If you don't want a ton of frosting then 1/2 of the recipe should be enough.
Nutrition Facts : Calories 237.4, Fat 12.2, SaturatedFat 7.3, Cholesterol 61.5, Sodium 144, Carbohydrate 29.1, Fiber 0.6, Sugar 14.8, Protein 3.1
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- First, make the cupcakes! Preheat the oven to 350° Fahrenheit and line two 12-cup cupcake pans with paper liners, then set aside. In a large bowl, whisk together the eggs, oil, sour cream, orange juice, zest, and extract, vanilla, and sugar until smooth. Then add in the flours, almond flour, starches, baking soda and powder, and salt, and whisk until fully combined. Scoop batter into prepared cupcake pans (each should be about 3/4 full) and bake for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let cupcakes cool completely before filling and frosting.
- While cupcakes are cooling, make the filling. In a medium bowl, beat the cream cheese until smooth, then add the vanilla and powdered sugar and beat until combined. Finally, add in the cream and beat on low speed until thick and scoopable. Scoop into a piping bag fitted with a 1/2 inch round tip.
- Then make the two buttercreams. In a medium bowl, using an electric mixer, beat the room temp butter with one cup of sifted powdered sugar until smooth – about 3-4 minutes to lighten the color. Continue adding powdered sugar and continue to beat until smooth. Add in the vanilla and beat until smooth. Add a teaspoon of cream to thin the frosting if needed. Scoop some of the frosting into a tip-less piping bag and then cut off a 1/2 inch opening and place this bag in another piping bag fitted with your choice of piping tip (you'll be adding another bag filled with the orange buttercream so leave room.
- Make the orange buttercream. In another medium bowl, beat the butter with 1 cup of powdered sugar until smooth, then add the orange juice, zest, and extract, and continue adding powdered sugar until thick. Add orange food coloring (optional) then beat until smooth. Repeat step from above: scoop some buttercream into a new, tip-less piping bag, cut off a 1/2 inch opening, and place this bag alongside the vanilla buttercream in the one large piping bag. Practice piping this dual-colored buttercream on a paper towel to be sure it works.
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