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.
Recipe courtesy of Turner Broadcasting System
Total:
1 hr 20 min
Active:
20 min
Yield:
12 servings
Level:
Intermediate
Total:
1 hr 20 min
Active:
20 min
Yield:
12 servings
Level:
Intermediate

Ingredients

Cupcake Batter: 
Frosting:

Directions

Watch how to make this recipe.

Special equipment: 12 paper cupcake liners; a 12-cup cupcake pan

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.

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