These light, refreshing little bundles of orange creme goodness remind us of angel food cake (most likely because of the lift potato starch imparts). They make a perfect tea cake or party cupcake. And the best thing is, not only do they taste like a certain retro frozen confection (you know the one- that orange Popsicle with a vanilla ice cream center), these beauties are gluten, dairy, soy, egg and rice free. An allergen-free indulgence.
Ingredients:
3/4 cup sorghum flour
3/4 cup potato starch
(not potato flour!)
(not potato flour!)
3/4 cup organic cane sugar
1/4 teaspoon sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon xanthan gum
2 teaspoons fresh orange zest
2 tablespoons light olive oil or vegetable oil
1 tablespoon raw organic agave
or honey
or honey
1 cup fresh squeezed orange juice at room temperature (fresh juice gives the batter a fresh, bright taste)
1 tablespoon Ener-G Egg Replacer
whisked with 1/4 cup warm water
whisked with 1/4 cup warm water
2 teaspoons bourbon vanilla
Instructions:
Let the batter sit a minute before spooning it into cupcake liners.
Preheat oven to 350ºF. Line a 12-cupcake pan with paper liners.
In a mixing bowl, whisk together the dry ingredients- flours through xanthan gum. Add in the orange zest, oil, agave, orange juice, Egg Replacer and vanilla.
Beat on medium speed for two minutes minutes until the batter is smooth and fluffy. Make a 'figure eight' motion if the batter climbs the beaters.
Let the batter sit a minute before spooning it into cupcake liners.
Spoon the batter evenly into twelve lined cupcake cups.
Bake in the center of a preheated oven for 20 to 25 minutes until golden and firm (they should be slightly tender but too soft). Try not to open the door to peek until the very end of baking time- you don't want to jar the cupcakes and make them deflate. These cupcakes rose quite high, then slowly settled down to a slightly rounded shape at about 20 to 25 minutes.
Bake in the center of a preheated oven for 20 to 25 minutes until golden and firm (they should be slightly tender but too soft). Try not to open the door to peek until the very end of baking time- you don't want to jar the cupcakes and make them deflate. These cupcakes rose quite high, then slowly settled down to a slightly rounded shape at about 20 to 25 minutes.
Remove and cool on a wire rack.
When the cupcakes are completely cooled, frost with my vegan Orange Creme Frosting (recipe follows).