Food & Recipes

1. Preheat oven to 350°F. Line a twelve cupcake/muffin pan with paper liners.
2. In a mixing bowl, whisk together the dry ingredients: sorghum flour, potato starch, cane sugar, sea salt, baking powder, baking soda, xanthan gum, and fresh orange zest.
3. Add in light olive oil or vegetable oil, agave or honey, orange juice at room temperature, egg replacer and water mixture, and bourbon vanilla
4. Beat on medium speed for two minutes until the batter is smooth and fluffy.
5. Let the batter sit a minute before spooning it into cupcake liners.
6. Spoon the batter evenly into twelve lined cupcake cups. Bake in the center of a preheated oven for 20 to 25 minutes until golden and firm (they should be slightly tender but not too soft). Try not to open the door to peek until the very end of baking time- you don't want to jar the cupcakes and make them deflate. These cupcakes rose quite high, then slowly settled down to a slightly rounded shape at about 20 to 25 minutes.
7. Remove and cool on a wire rack.
8. When the cupcakes are completely cooled, frost with vegan orange crème frosting.

For Vegan Orange Crème Frosting:

1. In a mixing bowl, combine the powdered sugar with the shortening and vanilla. Begin beating. Add in the orange juice a tablespoon at a time, beating well after each addition. Don't add too much juice too soon. Go slowly.
2. Beat on medium high until the frosting is smooth and creamy. If it is too thin, add more sugar; too stiff, add a spoonful of orange juice. You want a medium bodied icing.
3. Spoon the frosting into a zip-closing plastic sandwich baggie, press out the air and seal tight. Cut a very small hole in one of the bottom corners-- not too big. To frost, place the cut tip over the cupcake, near an outer edge, and squeeze the bag of frosting, gripping it tightly and moving in a circular motion, spiraling in toward the center, until the swirl of icing covers the cupcake.
4. Top with a few pieces of orange zest. Or try a sprinkle of flaked coconut, finely chopped pecans or walnuts.
5. Place in a freezable container to chill or freeze. Once frozen, you can wrap each cupcake individually for single treats, if you like. Remove wrapping before thawing, to keep the icing intact.