Orange Petite Cakes (Gluten-Free Recipe*)
Orange-flavored mini cakes frosted with orange frosting. Pipe frosting and garnish with orange slices for a real crowd pleaser.
30 min.prep time
60 min.total time
1/2 cup sugar
2 tablespoons orange juice concentrate, thawed
2 teaspoons freshly grated orange zest
1/2 teaspoon vanilla
3/4 cup Gluten-Free Flour Blend (see below)
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
2 tablespoons buttermilk**
2 cups powdered sugar
1 tablespoon orange juice concentrate, thawed
1 teaspoon vanilla
2 to 3 tablespoons whipping cream
Candied orange fruit slices, cut into wedges, if desired
Heat oven to 325°F. Place paper baking cups into 24 mini (1 1/4-inch) muffin pan cups. Set aside.
Combine sugar and 1/4 cup butter in large bowl; beat at medium speed until creamy. Add orange juice concentrate, egg, orange zest and vanilla; continue beating until well mixed. Reduce speed to low; add gluten-free flour blend, salt, baking powder and baking soda. Beat until well mixed. Add buttermilk; continue beating until smooth.
Spoon batter evenly into prepared muffin pan cups. Bake for 14 to 16 minutes or until toothpick inserted in center comes out clean. Cool completely.
Place all frosting ingredients except whipping cream in medium bowl, adding enough whipping cream for desired spreading consistency.
Pipe or frost cupcakes; garnish with orange slices, if desired.
*This recipe was developed using alternative flours and other products labeled as "gluten-free". To date, the FDA and USDA have not defined the term "gluten-free." Therefore, to the best of our knowledge, the ingredients in our Process Cheese (example: American Process Cheese) and our natural dairy products (examples: natural cheese and butter) do not contain gluten.
**Substitute 1/2 teaspoon vinegar or lemon juice and enough milk to equal 2 tablespoons; let stand 5 minutes.
Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
- To make ahead, bake cupcakes as directed; cool completely. Place unfrosted cupcakes in resealable plastic freezer bag. Freeze up to 2 months. Let stand at room temperature until thawed. Prepare frosting as directed. Frost cupcakes.
- Learn more about gluten-free baking.
Nutrition Facts (1 petite cake)
Dietary Fiber: 0g
Recipe #15105B©2011Land O'Lakes, Inc.