Orange blossom cupcakes

Recipe from: 16 November 2010

Ingredients 22
Servings 12
Time 10 mins

Ingredients

  • Dry ingredients:
  • 3/4
    cup
    pouyoukas rice flour
  • 3/4
    cup
    health connection potato flour
  • 1/4-2/4
    cup
    fructose
  • 1/4
    tsp
    sea salt
  • 1
    Tbs
    nature's choice baking powder
  • 1/2
    Tbs
    bicarb of soda
  • 1/2
    tsp
    xanthan gum
  • 2-3
    Tbs
    fresh orange zest, finely chopped
  • Wet ingredients:
  • 2
    Tbs
    canola oil
  • 1
    Tbs
    light agave nectar or honey
  • 2
    Tbs
    baby apple puree
  • 220
    ml
    freshly squeezed orange juice
  • 2
    tsp
    orgran egg replacer whisked with 4 Tbs warm water
  • 2
    tsp
    vanilla essence
  • Orange icing:
  • 1/4
    cup
    blossom margarine (remove from fridge when making cupcakes so that it is soft to work with)
  • 1/2
    Tbs
    vanilla essence
  • 1/2
    tsp
    orange essence
  • 3-6
    Tbs
    freshly squeezed orange juice
  • 2
    cup
    icing sugar
 

Method

25 mins
 
Heat oven to 150 degrees Celsius.

Sift all the dry ingredients together.

Add in the wet ingredients.

Stir to combine - I just use a wooden spoon.

Spoon batter into a cupcake tin (using cupcake casings finishes off the cupcake beautifully), about half way to the top of each cup.

Bake for 25 minutes.

Remove from oven and remove cupcakes from the tin and cool on a wire rack.

For the Orange icing:

Cream the Blossom and icing sugar together.

Add the vanilla and orange essence and the orange juice..

You may need to add more icing sugar at this point.

Once the icing is combined well.

Spread over the cupcakes.

Or pipe using a piping bag.

Decorate as you wish.

Reprinted with permission of Leaine's Kitchen. To visit Leaine's Kitchen blog click here.


 

Read more on: bake
 

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