| Servings | Prep Time |
| 60 | 40minutes |
| Servings | Prep Time |
| 60 | 40minutes |
Ingredients
- 3/4 cup Sorghum flour
- 3/4 cup Potato Starch not potato flour!
- 3/4 cup cane sugar organic
- 1/4 tsp. Sea Salt
- 1 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1 tsp. Xanthan Gum
- 2 tsp. fresh orange zest
- 2 Tbsp. olive oil
- 1 Tbsp. agave raw, organic or substitute honey
- 1 cup Orange Juice fresh squeezed, at room temperature (fresh gives the batter a fresh, bright taste!)
- 1 Tbsp. Ener-G Egg Replacer whisked with 1/4 cup warm water
- 2 tsp. bourbon vanilla
Servings:
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Ingredients
Servings:
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Instructions
- Preheat oven to 350 degrees F. Line a 12-cupcake pan with paper liners.
- 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.
- Beat on medium speed for two minutes until the batter is smooth and fluffy. Make a 'figure eight' motion if the batter climbs the beaters.
- Let the batter sit a minute before spooning it into cupcake liners.
- Spoon the batter evenly into twelve lined cupcake cups.
- Bake in the center of a preheated oven for 20 to 25 minutes until golden and firm (they should be slightly tender but too soft). Try not to open the door to peek until the very end of baking time- you don't want to jar the cupcakes and make them deflate. These cupcakes rose quite high, then slowly settled down to a slightly rounded shape at about 20 to 25 minutes.
- Remove and cool on a wire rack.
- When the cupcakes are completely cooled, frost with my vegan Orange Crème Frosting (recipe follows).
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