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
• 250 grams icing / powdered sugar
• 55 grams spread / butter
• 2 tbsp fresh orange juice plus extra if required
• 1 tsp vanilla extract

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
2. Preheat the oven to gas 4 / 180C / 350F 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.
7. They'll rise quite a lot then settle
8. When nicely golden and done, remove and cool on a wire rack
9. Cream the powdered sugar and butter together and add the vanilla.
10. Add enough orange juice to form a medium consistency frosting
11. Pipe it in a swirl around the cupcake tops when cooled and finish with some extra grated orange zest
12. These can be frozen.
13. Once frozen wrap individually.
14. Remove wrapping before defrosting to keep the frosting shape

flour, starch, sugar, salt, baking powder, baking soda, orange zest, olive oil, nectar, orange juice, egg, vanilla, sugar, butter, orange juice, vanilla

Taken from cookpad.com/us/recipes/353708-vickys-orange-cream-cupcakes-gluten-dairy-egg-soy-free (may not work)