Description

Bake these sunny, refreshing, sweet little gems for your next get-together, picnic or party. These vegan and gluten-free cupcakes will make your next gathering a hit.

Ingredients

• Cake:
• 3/4 cu. sorghum flour (or brown rice flour if you must)
• 3/4 cu. potato starch (not potato flour!)
• 3/4 cu. organic cane sugar
• 1/4 tsp. sea salt
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. xanthan gum
• 2 tsp. fresh orange zest
• 2 tbl. light olive oil or vegetable oil
• 1 tbl. raw organic agave or honey
• 1 cu. fresh squeezed orange juice at room temperature (fresh juice gives the batter a fresh, bright taste)
• 1 tbl. Ener-G Egg Replacer whisked with 1/4 cu. warm water
• 2 tsp. bourbon vanilla
• Icing:
• 2 cu. organic powdered sugar
• 1/4 cu. Spectrum Organic Shortening (or organic semi-solid coconut oil)
• 1 tsp. bourbon vanilla
• 2-3 tbl.fresh orange juice- as needed (start with less)

Steps

1. Preheat oven to 350ºF. Line a 12-cupcake pan with paper liners.
2. 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.
3. Cake: