Photo taken by B-Boo
I found this recipe on Karina's a few days ago and have wanted to try it. It was my friend's birthday today, so I thought this would be the perfect occasion. I did double the recipe and slightly changed the frosting (I like a butter cream frosting so used more butter) and these were very good! Oh...and I didn't have any oranges, so I juiced some tangelos instead. Yum! Even my nephews liked them! The only bad thing? I managed to break yet another hand mixer...one more reason to invest in a Kitchen Aid! I have yet to find a recipe from Karina that I don't like, so I encourage you to check out her site!
In a mixing bowl, whisk together the dry ingredients:
3/4 cup sorghum flour
3/4 cup potato starch
3/4 cup organic cane sugar
1/4 teaspoon sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons xanthan gum
2-3 teaspoons fresh orange zest
Add in:
2 tablespoons light olive oil or vegetable oil
1 tablespoon agave or honey
1 cup fresh squeezed orange juice (using fresh juice really gives the batter a fresh, bright taste)
Ener-G Egg Replacer for 2 eggs whisked with warm water (makes 1/4 cup)
2 teaspoons bourbon vanilla
Beat on medium speed for several minutes until the batter is smooth and fluffy. Bake at 350 for about 15 minutes or until done.
Frosting:
In a mixing bowl beat:
1/4 cup Spectrum Organic Shortening (I used Earth Balance)
2 teaspoons bourbon vanilla
Juice from one fresh orange
3 cups organic powdered sugar
Beat shortening until smooth. Add in vanilla, powdered sugar and just enough orange juice to moisten. Beat until creamy. Frost cupcakes, chill and serve.
