Orange Petite Cakes (Gluten-Free Recipe)

Gluten Free Cupcake Recipes
15
1 Review
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
24 petite cakes

Ingredients

Cupcakes

1/2 cup
sugar
1/4 cup
Land O Lakes® Butter, softened
2 tablespoons
orange juice concentrate, thawed
1
large Land O Lakes® Egg
2 teaspoons
freshly grated orange zest
1/2 teaspoon
gluten-free 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*

Frosting

2 cups
powdered sugar
1/4 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.

Directions

  1. Heat oven to 325°F. Place paper baking cups into 24 mini (1 1/4-inch) muffin pan cups. Set aside.
  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.
  3. Spoon batter evenly into prepared muffin pan cups. Bake 14-16 minutes or until toothpick inserted in center comes out clean. Cool completely.
  4. Place all frosting ingredients except whipping cream in bowl, adding enough whipping cream for desired spreading consistency.
  5. Pipe or frost cupcakes; garnish with orange slices, if desired.

Recipe Tips

- 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.

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.

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.

Nutrition Facts (1 petite cake)

Calories
120
Cholesterol
20mg
Carbohydrates
19g
Protein
1g
Fat
4.5g
Sodium
75mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

fluffy and delicious!

Posted October 15, 2013 by Elena

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