These are light and airy, flavored with Orange Extract, but if you aren’t a fan of orange flavors, by all means substitute lemon extract or vanilla extract, or your choice of flavoring. I thought Orange Chiffon sounded right. Even the icing has some as well!
Ingredients:
- 1 cup Brown Rice flour
- ½ cup Coconut flour
- 1/3 cup Tapioca flour
- 1 tbls. Xanthan Gum
- ¾ cup Granulated Sugar
- 1 stick ( 8 tbls) Sweet Butter
- 2 Large Eggs
- 1 tbls. Baking Powder
- ¼ teas. Salt
- 1 tbls Pure Orange Extract ( Sorry, don’t use orange juice)
- 1 ½ cups Milk
Icing Ingredients:
- 1 ½ Cups Confectioner’s Sugar
- 1/3 stick Sweet Butter
- 1 teas. Pure Orange Extract (taste icing before you use it, add a drop more if you’d like more of an orange-y flavor)
- 2 tbls. Milk
Directions:
Preheat oven to 350 degrees. Line cupcake pan and set aside.
First, mix the 3 flours together in a separate bowl to combine them well. Make sure you’ve blended well. Add the Xanthan Gum, Baking Powder and Salt, and stir them in as well.
Now, in your mixer or bowl, beat the sugar with the butter until creamy. Add the eggs and milk, and orange extract.
Slowly, in portions, add the flour mixture, beating well after each addition. The batter will seam sticky and you may feel as though something’s wrong. I did too. But I kept going…. Take the paper-lined cupcake tin and fill to the top of the papers. If it seems lumpy, as mine did, I dipped my finger-tip in a tiny drop of milk, and smoother over the batter. Don’t worry if it’s not perfectly smooth, we’re icing them later so that won’t show.
Bake in 350 degree oven for 15-20 minutes. Use the toothpick test for doneness. Cool in the tin for about 20 minutes, then remove to a plate or rack to continue to cool well before icing.
Make the icing, and keep in mind that if it’s too thin, just add a little bit more confectioner’s (powdered) sugar and beat again until you like the thickness. Don’t panic. It’s always repair-able. Then frost.
