Not only they are fluffy, they evoke that retro vibe that has been the trend for many years now.
There is no stopping for these mini-cakes to take on the lead in the cake world.
Cupcakes are such a visual delight.
They look too good to be eaten.
But then again, who just do not want to take a bite about this scrumptious goodness? If you are too tired to look for the best gluten-free cake recipes, then perhaps why don't you try gluten-free cupcakes? Or perhaps you are too tired to look for gluten-free cake mixes in the supermarket.
Too much of an effort? Well, here are some gluten-free cupcake recipes for you to enjoy! Although this may sound crazy to some, but strange enough, this gluten-free cupcake recipe can also be used as 8-inch birthday cake.
If you want to be a double layer, then, you just have to double the amount of your batter.
In addition to that, it is recommended that the orange juice you use is freshly squeezed as opposed to using the commercially produced orange juice.
It affects the batter dramatically.
Here's what you need: * 1 cup freshly squeezed orange juice * ¾ cup potato starch (not to be mistaken for potato flour) * ¾ cup rice flour * ¾ cup sugar * 2 tbsps.
Vegetable oil * 2 tsp fresh orange zest * 2 tsp bourbon vanilla * 1 tbsp honey * 1 tsp baking powder * 1 tsp xanthan gum * ¼ salt * 2 whole eggs, beaten For the frosting, you need: * 2 cups powdered sugar * ¼ cup shortening * 3 tbsps.
Orange juice or as needed * Tsp, bourbon vanilla Here's what you need to do: 1.
Preheat your oven to 3500F.
Mix all the dry ingredients 3.
Add the orange zest, orange juice, sugar, vanilla and 2 beaten eggs.
Beat until smooth.
Rest the batter for a minute.
Transfer to the paper-lined cupcake cups.
Bake until golden brown.
The cupcake needs to be firm.
This can be done by allowing the heat to cook the cake thoroughly.
You should not open the oven at this point.
Allow it to settle to a rounded shape before transferring it to the wire rack and cooling it down.
Once it is cooled, you can put the frosting on top How to make the frosting: 1.
Mix the shortening, vanilla and sugar.
As you beat, you should gradually add the orange juice a tablespoon at a time.
If you are using an electric mixer, beat this at medium high.
The frosting should be smooth and creamy.
To add the frosting on the cupcake, put the whole frosting in a plastic sandwich bag.
In one corner of the sand bag, you cut a small hole.
Squeeze the frosting out of that hole and into the cupcake.
You should add the frosting from the edge of the cupcake towards the center.
Decorate the frosting with thin slivers of orange zest or sprinkled with nuts.