9. Orange Creamsicle Cupcakes

 

These orange creamsicle cupcakes have me nostalgic for one of my favorite childhood candies – orange slices! No fruit cupcake list is complete without an ode to the orange! It’s a delicious cupcake you can enjoy all summer long!

When summer seems far away, bring a little bit of sunshine into the kitchen with a little citrus treat. Actually, they are all my favorites but this cupcake is the best of them.

creamsicle cupcakes gluten free gluten free canteen

So, here are some recipes and ingredients of my favorite cupcakes.

 

Ingredients
  • 6 oz. GF flour (4 oz. superfine brown rice flour, 1 oz. superfine white rice flour, 1 oz. tapioca flour/starch) (about 1⅓ cups)
  • 6 oz. white sugar (about ¾ cups)
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 3 oz. unsalted butter, melted and cooled slightly (6 tablespoons)
  • 2 large eggs
  • 1 teaspoon vanilla
  • ½ teaspoon orange oil or 1 teaspoon orange extract
  • 4 oz. orange juice, room temperature (1/2 cup)
Creamsicle Buttercream
  • 4 oz. unsalted butter, room temperature (8 tablespoons)
  • 3 tablespoons spectrum vegetable shortening
  • 1 teaspoon vanilla extract
  • ¼ teaspoon orange oil or 1 teaspoon orange extract
  • 16 oz. powdered sugar, sifted
  • optional: 1 teaspoon orange simple syrup (from candied orange liquid, saved)
Decoration
  • Candied orange peel or Orange Jelly Candy cut into shapes
Instructions
Cupcake
  1. Preheat oven to 350. Place cupcake liners in tin (about 12-14). Set aside.
  2. Weigh flour, sugar together in a bowl and add baking soda and salt. Melt butter and cool slightly. Add the eggs, vanilla, orange oil and juice to the butter, mixing well. Add liquid to the dry and incorporate thoroughly. Beat with a spoon (or a mixer) for about a minute until the batter is light and fluffy and looks like cake batter. Scoop into prepared liners about ⅔ full. Bake at 350 for five minutes. Lower oven temperature to 325 and bake about 12-15 minutes more or just until a toothpick comes out without crumbs. Don’t over bake! Set on a rack to cool as soon as you can remove the cupcakes. Cool thoroughly before frosting.
Buttercream
  1. In the bowl of a stand mixer, using the whip attachment mix the butter and shortening until combined. Add the flavorings and mix again. Sift in the powdered sugar (yes, again) and mix on low until incorporated. Whip on medium high to high for about 3-4 minutes to get that nice fluffy volume. Add the simple syrup if you have it on hand. Great flavor, but totally optional. Pipe or spread on cupcakes and decorate with candied orange peel or orange candies cut into shapes.

Source: http://www.glutenfreecanteen.com/2012/02/24/orange-creamsicle-cupcakes-gluten-free/

 

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