Gluten-Free Orange Clove Pomander Cupcakes

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Prep time: 35 mins
Cook time: 16 mins
Calories: 361

Gluten-Free Orange Clove Pomander Cupcakes

Photography by Tim Horel

For a special touch, dust frosted gluten-free cupcakes with a pinch of clove sugar (1/4 cup sugar mixed with 1/8 teaspoon ground cloves). Rotate pans halfway through baking for best results. This recipe can be doubled. It can be made egg-free; see instructions.

Ingredients:

½ cup tapioca starch/flour
½ cup potato starch (not potato flour)
1/3 cup white rice flour
2 teaspoons baking powder
¼ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon xanthan gum
1/8 teaspoon ground cloves
½ cup whole milk or canned coconut milk (not lite)
¼ cup orange juice concentrate, thawed
2 teaspoons pure vanilla extract
½ cup salted butter or Spectrum Organic Shortening, room temperature
1 cup sugar
2 large eggs

Directions:

1. Preheat oven to 350°F. Place liners in a 12-count cupcake pan.

2. In a medium bowl, mix together tapioca starch/flour, potato starch, white rice flour, baking powder, cinnamon, salt, xanthan gum and cloves.

3. In a small bowl, mix together milk, orange juice concentrate and vanilla extract. Set aside.

4. In a large bowl, beat butter with an electric mixer until light in color and fluffy, about 1 minute. Add sugar and beat until blended, about 1 minute. Scrape down the sides of the bowl. Add eggs, 1 at a time until fully incorporated before adding the next egg. Beat until mixture is fully blended and fluffy. Scrape down the sides of the bowl before adding dry ingredients.

5. Beating on low speed, add dry ingredients to wet mixture in three additions, alternating with the milk mixture until batter is smooth. Scrape down the sides of the bowl as needed.

6. Fill gluten-free cupcake liners 2/3 full with batter.

7. Place in preheated oven and bake, rotating halfway through baking, until the top of each cupcake is slightly springy to the touch and a toothpick inserted in the center comes out clean or with dry crumbs, about 14 to 16 minutes. When fully baked, cupcakes will be light golden, not browned.

8. Remove from the oven and immediately place each cupcake onto a cooling rack. Cool completely before frosting.

For Egg-Free, Gluten-Free Orange Clove Pomander Cupcakes, omit 2 eggs. Reduce butter or shortening to 1/4 cup. Add 2 teaspoons Ener-G Egg Replacer powder to dry ingredients in step 2. Heat 1/4 cup milk (from the recipe), just until warm. Combine 1 tablespoon golden flax meal or ground chia seeds with warm milk and let cool; add remaining milk. Use this mixture to replace the eggs in step 4.


 

Gluten-Free Clove Italian Meringue Buttercream Frosting

For egg-free frosting, go to GlutenFreeAndMore.com/EFbuttercream.

MAKES 2¼ CUPS OF FROSTING

½ cup + 1 tablespoon sugar
1/8 cup cold water
1/4 cup egg whites (2 large eggs)
1/8 teaspoon cream of tartar
3/4 cup salted butter or Spectrum Organic Shortening
¼ teaspoon ground cloves
1/8 teaspoon (pinch) fine sea salt

1. Measure sugar and water into a heavy saucepan and stir just to combine. Cook over medium heat without stirring until sugar mixture reaches 250°F, about 10 to 18 minutes. Use a candy thermometer to gauge the temperature. (To keep the sugar mixture from crystalizing, don’t stir it at all while it cooks. Use a pastry brush dipped in water to wipe down any sugar that climbs up the side of the pan and crystalizes, taking care not to disturb the mixture in the pan.)

2. While the sugar is cooking, using an electric mixer, beat the egg whites on medium speed to soft peaks. (Whites will look foamy and white. Be careful not to overwhip them.) Add cream of tartar and continue whipping.

3. With the mixer on medium speed, very slowly pour the hot sugar syrup down the side of the mixing bowl into the whites. Increase mixer speed to high and whip until the mixing bowl no longer feels warm to the touch, about 7 minutes.

4. Stop the mixer, scrape down the sides of the bowl and add butter (or shortening), cloves and salt. Whip on medium speed until frosting is fluffy and light. If it looks like it’s separating at first, keep beating until it comes back together, about 5 minutes.

5. Spoon frosting into a piping bag and frost each cooled cupcake.

Each cupcake with frosting contains 361 calories, 20g total fat, 13g saturated fat, 0g trans fat, 87mg cholesterol, 293mg sodium, 43g carbohydrate, 0g fiber, 29g sugars, 3g protein, 27Est GL.

Recipe by Kyra Bussanich, author of Sweet Cravings: 50 Seductive Desserts for a Gluten-Free Lifestyle (Ten Speed Press). Copyright 2016 by Kyra Bussanich, Kyra’s Bake Shop.

Yields 12 cupcakes

Ingredients

  • ½ cup tapioca starch/flour
  • ½ cup potato starch (not potato flour)
  • 1/3 cup white rice flour
  • 2 teaspoons baking powder
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ teaspoon xanthan gum
  • 1/8 teaspoon ground cloves
  • ½ cup whole milk or canned coconut milk (not lite)
  • ¼ cup orange juice concentrate, thawed
  • 2 teaspoons pure vanilla extract
  • ½ cup salted butter or Spectrum Organic Shortening, room temperature
  • 1 cup sugar
  • 2 large eggs

Directions

11. Preheat oven to 350°F. Place liners in a 12-count cupcake pan.

22. In a medium bowl, mix together tapioca starch/flour, potato starch, white rice flour, baking powder, cinnamon, salt, xanthan gum and cloves.

33. In a small bowl, mix together milk, orange juice concentrate and vanilla extract. Set aside.

44. In a large bowl, beat butter with an electric mixer until light in color and fluffy, about 1 minute. Add sugar and beat until blended, about 1 minute. Scrape down the sides of the bowl. Add eggs, 1 at a time until fully incorporated before adding the next egg. Beat until mixture is fully blended and fluffy. Scrape down the sides of the bowl before adding dry ingredients.

55. Beating on low speed, add dry ingredients to wet mixture in three additions, alternating with the milk mixture until batter is smooth. Scrape down the sides of the bowl as needed.

66. Fill gluten-free cupcake liners 2/3 full with batter.

77. Place in preheated oven and bake, rotating halfway through baking, until the top of each cupcake is slightly springy to the touch and a toothpick inserted in the center comes out clean or with dry crumbs, about 14 to 16 minutes. When fully baked, cupcakes will be light golden, not browned.

88. Remove from the oven and immediately place each cupcake onto a cooling rack. Cool completely before frosting.

1 cupcake contains 361 calories, 20g total fat, 13g saturated fat, 0g trans fat, 87mg cholesterol, 293mg sodium, 43g carbohydrates, 0g fiber, 29g sugars, 3g protein.