Orange Petite Cakes (Gluten-Free Recipe)
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.
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30 min
Prep Time
60 min
Total Time
24 petite cakes
Ingredients
Cupcakes
12 cup sugar
14 cup Land O Lakes® Butter, softened
2 tablespoons orange juice concentrate, thawed
2 teaspoons freshly grated orange zest
12 teaspoon gluten-free vanilla
34 cup Gluten-Free Flour Blend (see below)
14 teaspoon salt
14 teaspoon baking powder
18 teaspoon baking soda
Frosting
2 cups powdered sugar
14 cup Land O Lakes® Butter, softened
1 tablespoon orange juice concentrate, thawed
1 teaspoon gluten-free vanilla
2 to 3 tablespoons Land O Lakes® Heavy Whipping Cream
Garnish
Candied orange fruit slices, cut into wedges, if desired
*Substitute 1/2 teaspoon vinegar or lemon juice and enough milk to equal 2 tablespoons; let stand 5 minutes.
How to make
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STEP 1
Heat oven to 325°F. Place paper baking cups into 24 mini (1 1/4-inch) muffin pan cups. Set aside.
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STEP 2
Combine sugar and 1/4 cup butter in bowl; beat at medium speed until creamy. Add 2 tablespoons orange juice concentrate, egg, orange zest and vanilla; continue beating until well mixed. Add gluten-free flour blend, salt, baking powder and baking soda; beat at low speed until well mixed. Add buttermilk; continue beating until smooth.
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STEP 3
Spoon batter evenly into prepared muffin pan cups. Bake 14-16 minutes or until toothpick inserted in center comes out clean. Cool completely.
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STEP 4
Place all frosting ingredients except whipping cream in bowl, adding enough whipping cream for desired spreading consistency.
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STEP 5
Pipe or frost cupcakes; garnish with orange slices, if desired.
Tip #1
- 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.
Tip #2
Gluten-Free 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.
Tip #3
Gluten-Free 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.
Tip #4
This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.
120 Calories
4.5 Fat (g)
20 Cholesterol (mg)
75 Sodium (mg)
19 Carbohydrates (g)
0 Dietary Fiber
1 Protein (g)
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And don't forget to tag us @landolakesktchn.
And don't forget to tag us @landolakesktchn.
