Cupcakes are perfect for every occasion. They are just plain cute and these dairy free, gluten free Orange Cupcakes are bursting with flavour.
Fresh squeezed orange juice and zest are essential in this recipe. To bake amazing cupcakes from scratch you just need to commit to squeezing oranges. If you are not sure it is worth the effort just drink some of that fresh juice. That taste cannot be bottled. But, the recipe works just fine with juice out of a box and you can still add orange zest for that extra punch of flavour.
We made gluten free Orange Cupcakes with orange icing at my recent Gluten Free & Dairy Free Baking Class and they were a hit. Of course I tested them, took samples to my colleagues at work, made some for family and friends plus ate my fair share, just to make sure the recipe was perfect. This is the usual sort of commitment I make to recipe testing, all in the name of good blogging practices.
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There are many kitchen tools to juice citrus fruit; a hand held wooden reamer, the juicer that sits on top of a bowl, plus hand and electric juicers. Your hands are good enough if you are squeezing half a lemon over fish. If you are juicing a bowl of oranges you may want something to make the job easier. The fashionable hand held press juicers come in varying qualities and sizes. Sometimes the colour of citrus fruits like this yellow and green one, they are really the best juicer in the world. If you know someone who regularly juices citrus this is a fabulous gift. A small electric juicer works too, so if you happen to have one like I do, it makes this job a breeze.
These cupcakes are made with sorghum flour and potato starch. Learn more about this whole grain, high protein flour in this post, How to use millet flour and sorghum flour. It is an excellent choice for baking and I use it in my homemade gluten free flour mix with great results.
Dairy free baking is new for me. Since ten to twenty per cent of people with celiac disease have some degree of lactose intolerance it makes sense to learn more about dairy free cooking. Lisa came for a cooking class and inspired my first Gluten Free & Dairy Free Baking Class. These light, airy cupcakes are from that menu.
Every kitchen needs tools. Buy the ones you like and expect most of them to last a very long time. You don’t need the most expensive tools but avoid frustration by purchasing good quality items.
Many thanks to Karina over at the Gluten Free Goddess for her inspiration. She is a goddess in the kitchen, and if you are not familiar with her website you probably want to check it out.
I’d love to hear how your cupcakes turned out in the comments below.
|4-6 oranges for juice and zest|
|¾ cup sorghum flour|
|¾ cup potato starch|
|¾ cup white sugar|
|¼ tsp salt|
|1 tsp baking powder|
|½ tsp baking soda|
|1 tsp xanthan gum|
|1 cup orange juice|
|2 tsp minced orange zest|
|2 Tbsp vegetable oil|
|1 Tbsp melted honey|
|2 eggs, beaten|
|2 tsp vanilla|
|¼ cup dairy free vegetable shortening|
|2 cups icing sugar|
|1 tsp vanilla|
|2-3 tablespoons fresh orange juice|
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