Elisabeth Hasselbeck's Orange Cupcakes

 

Elisabeth Hasselbeck is a Christian wife and mother, talk show host, and health nut that happens to have Celiac Disease.  Because she does you can find many Gluten Free Recipes on her website www.elisabethhasselbeck.com.  Tonight I made her Orange Cupcakes and they were very easy to put together.  I did notice they needed cooking a few minutes longer than she said, maybe it's the altitude.  Either way, I was pleased with being able to use some of my coconut flour so I doubled the batch.  I will give you the recipe for one batch of about 12-16 cupcakes.

Here is what you need:

1 cup brown rice flour, 1/2 cup coconut flour, 1/3 cup tapioca starch, 2 teaspoons baking powder, 1/4 teaspoon xanthan gum, 1/4 teaspoon salt, 1 cup granulated sugar, 1/2 cup canola oil, 2 eggs, zest to taste of 1 orange, juice of 1 orange, 1/2 teaspoon orange extract, 1/2 cup 2% milk, 1= 8 ounce cream cheese at room temp. 1/2 cup powdered sugar and 1/2 cup gluten free light sour cream.

In a medium bowl, combine the flours, starch, baking powder and xanthan gum and salt.  In a separate small bowl add your milk, orange zest, juice and extract.

In yet another bowl add granulated sugar, oil and eggs one at a time while beating together.  Add half of the milk mixture and mix together slowly, then add the remaining milk mixture to complete.

Now to your wet mixture, add your flour mixture one spoonful at a time, slowly, until it forms a beautiful batter.  Mine was a little thick and I turned out not adding one or two spoons.

Add batter to cupcake tins and bake at 350 degrees for 15-20 minutes.

While cupcakes are in the oven make the frosting by beating the cream cheese and sugar together until smooth. Then gradually beat in the sour cream and chill until all cake are cooled.  

 

 

Once they cooled I piped my frosting on with a baggie snipped from the corner.

 *Sarcasm Note:   The remaining of the batter in the baggie did NOT get squeezed into my mouth like a 2nd grader.