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Categories:
canola oil honey oranges egg substitute water vanilla sorghum flour coconut flour potato starch arrowroot sugar packets Stevia salt nutmeg baking powder baking soda guar gum orange shortening Southern Comfort orange coloring drops natural red food coloring powdered sugar orange juice orange sprinkles
Viewed: 36 - Published at: 7 years agoIngredients
- 2 tablespoons canola oil
- 1 tablespoon honey (or agave nectar)
- 2 oranges, juice of
- 1 tablespoon Ener-G Egg Substitute, whisked with
- 14 cup warm water
- 1 tablespoon pure vanilla extract
- 12 cup sorghum flour
- 14 cup coconut flour
- 14 cup potato starch (not potato flour!)
- 12 cup arrowroot
- 12 cup sugar
- 3 (1 g) packets stevia
- 14 teaspoon sea salt
- 1 pinch nutmeg
- 1 teaspoon baking powder
- 12 teaspoon baking soda
- 1 teaspoon guar gum
- 1 orange, zest of
- 14 cup shortening
- 1 tablespoon Southern Comfort
- 12 orange, zest of
- 3 drops natural yellow food coloring (optional)
- 2 drops natural red food coloring (optional)
- 2 cups powdered sugar
- 2 -3 tablespoons orange juice (as needed)
- orange sprinkles or sugar
Method
- Preheat oven to 350F Line a twelve cupcake/muffin pan with paper liners.
- With electric beaters, beat oil, honey, orange juice, egg replacer and vanilla until well blended.
- Add remaining ingredients and beat on medium speed for two minutes.
- Bake for 20 to 25 minutes (I found 20 to be perfect), until slightly tender but not squishy.
- Let cool in the pan for 10 minutes, then remove cupcakes and cool on a wire rack.
- For Frosting:.
- Beat shortening, Southern Comfort, orange zest, and food colour (if using) on medium high until smooth.
- Sift in the sugar slowly until incorporated.
- Add orange juice as needed to make the frosting smooth and creamy.
- Pipe frosting on cupcakes and sprinkle with decorations.
