Orange Cream Cupcakes

(Courtesy of Elisabeth Hasselbeck)

Ingredients:

1 c. brown rice flour

1/2 c. coconut flour

1/3 c. tapioca starch

2 tsp. baking powder

1/4 tsp. xanthan gum

1/4 tsp. salt

1 c. granulated sugar

1/2 c. canola oil

2 eggs

Grated zest and juice of 1 orange

1/2 tsp. gluten-free orange extract

1/2 c. 2% milk

8 oz. gluten-free reduced fat cream cheese (room temperature)

1/2 c. powdered sugar

1/2 c. gluten-free light sour cream

Directions:

Preheat oven to 350 degrees.  Line a 12 cup muffin tin with cupcake liners. 

In a medium bowl, combine the brown rice flour, coconut flour, tapoica starch, baking powder, xanthan gum and salt.

In a large bowl, beat the sugar and canola oil together with an electric mixer on medium speed.  Beat in eggs, one at a time, until a thick, smooth yellow mixture forms.

Combine the orange zest, orange juice and orange extract with the milk in a small bowl.  Add half of the milk mixture to the egg mixture and beat on low speed until well-combined.  Add half of the flour mixture and beat just until combined.  Repeat with the remaining milk and flour mixtures.  Divide the batter evenly among the prepared muffin cups.

Bake for 15-20 minutes or until the cupcakes spring back when the tops are pressed or until a toothpick tester comes out clean.  Remove the cupcakes from the muffin tin and let them cool completely on a wire rack.

To make the icing, in a medium bowl, beat the cream cheese and powdered sugar together until smooth.  Gradually beat in the sour cream. 

Once the cupcakes are cool, use a small spatula or butter knife to spread the icing over the tops.  Store the cupcakes in an airtight container in the refrigerator for up to 5 days.

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