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Ingredients requirements Vickys Orange Cream Cupcakes, GF DF EF SF NF:

1. Get 95 grams for sorghum flour
2. Provide 145 grams - potato starch (not flour)
3. You need 150 grams for sugar
4. Make ready 1/4 tsp - salt
5. Take 1 tsp for baking powder
6. You need 1/2 tsp for bicarb / baking soda
7. Get 2 tsp for grated orange zest
8. Require 2 tsp for olive oil
9. Give 1 tsp of agave nectar
10. Require 240 ml fresh orange juice
11. Give 1 1/2 tsp for Vickys Best Egg Replacer for Gluten-Free, from my profile, mixed with 3tbsp water*
12. You need 2 tsp for vanilla extract
13. Provide of Orange Buttercream Frosting
14. Prepare 250 grams for icing / powdered sugar
15. Make ready 55 grams - spread / butter
16. Require 2 tbsp of fresh orange juice plus extra if required
17. Get 1 tsp of vanilla extract

Vickys Orange Cream Cupcakes, GF DF EF SF NF instructions:

1. If you use an egg or a brand egg-replacer you'll need to add a 1/4 tsp xanthan gum to the dry ingredients as my egg replacer has it included
2. Preheat the oven to gas 4 / 180C / 350°F 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. They'll rise quite a lot then settle
7. When nicely golden and done, remove and cool on a wire rack
8. Cream the powdered sugar and butter together and add the vanilla. Add enough orange juice to form a medium consistency frosting
9. Pipe it in a swirl around the cupcake tops when cooled and finish with some extra grated orange zest
10. These can be frozen. Once frozen wrap individually. Remove wrapping before defrosting to keep the frosting shape

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