This month was my son’s 4th birthday. Well, not really the whole month, but you know what I mean. This was the first year he really *got* birthdays (we don’t make a big deal out of them), so he was pretty excited. 🙂 When I asked him what he wanted for a little family treat he said, “Orange cupcakes!!!!!” With exactly that many exclamation points, too. After some delineation we came to the understanding that by “orange” he didn’t mean the color, he meant the fruit. And they were to have chocolate frosting, too.
So off I went to figure out an orange cupcake recipe. I was pretty pleased with what I
concocted came up with. Even the batter was delicious! And topped with my mom’s delicious chocolate whipping cream frosting = a perfect family treat. 🙂
- 1 1/2 c. gluten-free flour (I used half brown rice flour and half oat flour)
- 1 c. tapioca starch
- 1 t. baking powder
- 1 t. baking soda
- 1 t. salt
- 1 c. orange juice (I just juiced a whole orange in my blender with a cup of water)
- 1/2 c. applesauce
- 1/2 c. honey
- 2 eggs
- 1 1/2 t. vanilla extract (I used my homemade stuff)
- 2 t. orange zest (from aforementioned orange)
- Preheat oven to 350 and grease a muffin tin or line it with paper liners.
- In a large bowl, whisk together the dry ingredients.
- In a separate bowl, whisk together remaining ingredients.
- Pour wet ingredients into dry ones and mix quickly until there are no dry streaks.
- Scoop 1/3-1/2 cupfuls of batter into prepared muffin tins.
- Bake for 20-25 minutes, or until they spring back when touched and are a golden color.
- Cool before frosting.
- If using paper liners, make sure to remove the liners while the cupcakes are still warm, otherwise they might stick, since there's no fat in the cupcakes.
- 1 pt. whipping cream (see note)
- 2-3 T. cocoa powder (depending on how dark you like your chocolate)
- 1/4 c. honey (plus more if you like)
- While the cupcakes are baking, stick a bowl in the freezer (I find ceramic or glass work best), along with the beaters to your mixer.
- While the cupcakes cool, pour the whipping cream into the chilled bowl and beat on high until it begins to thicken.
- Add in cocoa powder and slowly drizzle in honey, while beating.
- When soft peaks begin to form, stop beating and stick the frosting in the fridge until the cupcakes are cooled (if you can keep from eating it all, that is!).
- If you need a dairy-free frosting for these little cakes, you can use a whipping cream frosting made with coconut cream, like this one here.
This recipe is linked to Allergy Free Wednesdays, Anti-Procrastination Tuesday, Blogger’s Brags, Brag About It, Fat Tuesday, Full Plate Thursday, GF & DIY Tuesday, Gluten Free Wednesdays, Great Idea Thursday, The HomeAcre Hop, The Homestead Barn, Jack of All Trades, Natural Living Monday, Merry Monday, Mostly Homemade Monday, Mouthwatering Mondays, Pennywise Platter, Raising Homemakers, Real Food Wednesdays, Shine, Thank Goodness It’s Monday, Wellness Wednesdays, The Yuck Stops Here.