I have a new love of cupcakes and it has nothing to do with this cupcake craze that has been happening lately. It has everything to do with convenience, flavor combinations, freshness, portion control and they are just plain cute. Plus, I can bake a dozen cupcakes, enjoy one of my creations, and then give the rest away to friends and family-thus the portion control! 😉
“Elana’s Gluten Free Cupcake” cookbook is now my go-to cupcake bible. None of them have failed for me thus far and I’ve been playing with my own flavors and ingredients. Love that!
So when I saw on “The View” that Elizabeth Hasselbeck had a new gluten free cookbook out I thought I’d give it a try. Her cookbook is called “Deliciously G-Free.” I may not agree with Elizabeth’s political views, but she does spread the word about being gluten free, and that, as a fellow celiac I’m greatful for. She’s also a Mom, who grew up in a large cooking family and I was interested in her recipes.
So what does a cupcake lover like myself try first? Her Orange Cream Cupcakes of course.
Orange cream sounded good to me and a nice reminder of the orange creamsicles I used to get at the country store as a kid. Yes, I grew up in a rural community and we had a country store. Does that make me sound old? Haha!
Her cupcake recipe is easy to make and has ingredients that gluten free bakers will have on hand.
Gluten Free Orange Cream Cupcakes
1 cup brown rice flour
1/2 cup coconut flour
1/3 cup tapioca starch
2 tsp gluten free baking powder
1/4 tsp xanthan gum
1/4 tsp salt
1 cup sugar
1/2 cup canola oil
grated zest and juice of 1 orange (I didn’t have an orange in the house, but I did have dried orange zest)
1/2 tsp gluten free orange extract (I used orange oil)
1/2 cup 2% milk
I made these cupcakes last night and everyone enjoyed them. The texture of the cupcake is very nice and I would make them again. Next time I think I’ll use lemon juice, lemon zest and poppyseeds. No icing would be necessary then.