Vickys Orange Cream Cupcakes, Gluten, Dairy, Egg &

Name: Vickys Orange Cream Cupcakes, Gluten, Dairy, Egg & Soy-Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 95 grams sorghum flour; 145 grams potato starch (not flour); 150 grams sugar; 1/4 tsp salt; 1 tsp baking powder; 1/2 tsp bicarb / baking soda; 2 tsp grated orange zest; 2 tsp olive oil; 1 tsp agave nectar; 240 ml fresh orange juice; 1 1/2 tsp Vickys Best Egg Replacer for Gluten-Free, from my profile, mixed with 3tbsp water*; 2 tsp vanilla extract; 250 grams icing / powdered sugar; 55 grams spread / butter; 2 tbsp fresh orange juice plus extra if required; 1 tsp vanilla extract

Servings: persons

95 grams sorghum flour
145 grams potato starch (not flour)
150 grams sugar
1/4 tsp salt
1 tsp baking powder
1/2 tsp bicarb / baking soda
2 tsp grated orange zest
2 tsp olive oil
1 tsp agave nectar
240 ml fresh orange juice
1 1/2 tsp Vickys Best Egg Replacer for Gluten-Free, from my profile, mixed with 3tbsp water*
2 tsp vanilla extract
250 grams icing / powdered sugar
55 grams spread / butter
2 tbsp fresh orange juice plus extra if required
1 tsp vanilla extract

1
* If you use an egg or a brand egg-replacer you'll need to add 1tsp xanthan gum to the dry ingredients as my egg replacer has it included
2
Preheat the oven to gas 4 / 180C / 350F and line a 12 hole cupcake tin
3
Mix the dry ingredients together
4
Add the zest, oil, agave, orange juice, egg replacer and vanilla
5
Beat smooth then let rest a couple of minutes
6
Spoon evenly into the cupcake cases and bake for 20 - 25 minutes.
7
They'll rise quite a lot then settle
8
When nicely golden and done, remove and cool on a wire rack
9
Cream the powdered sugar and butter together and add the vanilla.
10
Add enough orange juice to form a medium consistency frosting
11
Pipe it in a swirl around the cupcake tops when cooled and finish with some extra grated orange zest
12
These can be frozen.
13
Once frozen wrap individually.
14
Remove wrapping before defrosting to keep the frosting shape

670

kcal

Calories

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 95 grams sorghum flour, 145 grams potato starch (not flour), 150 grams sugar, 1/4 tsp salt, and more.

Yes, Vickys Orange Cream Cupcakes, Gluten, Dairy, Egg & Soy-Free falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vickys Orange Cream Cupcakes, Gluten, Dairy, Egg & Soy-Free

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions