vegan orange creamsicle cupcakes (gluten free)

By Jody

Ingredients

• orange cupcakes
• 1 3/4 cups Sarah's gluten free flour blend
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup So Delicious unsweetened coconut milk
• 1/2 cup fresh-squeezed orange juice
• 2 teaspoons white vinegar
• 1 cup organic cane sugar
• 1/3 cup sunflower seed oil
• 2 teaspoons orange zest
• 1 teaspoon orange extract
• 1 teaspoon pure vanilla extract
• orange vanilla buttercream frosting
• 1/2 cup Earth Balance vegan butter, softened
• 3 tablespoons organic non-hydrogenated shortening
• 3 1/2 cups organic powdered sugar, sifted
• 2 tablespoons freshly-squeezed orange juice
• 1-2 tablespoons So Delicious coconut milk coffee creamer
• 2 teaspoons pure orange extract
• 2 teaspoons pure vanilla extract
• orange slices for garnish (optional)

Preparation

Step 1

Preheat oven to 350 degrees. Line cupcake pans with paper cupcake liners. Sift together flour blend, baking powder, baking soda, and salt. Set aside. In large mixing bowl, stir together the coconut milk, orange juice and vinegar. Allow to sit for 1 minute. Add the sugar, oil, orange zest and orange extract and vanilla. Slowly whisk in the flour mixture. Beat for 1 minute. The batter will become smooth and start to thicken. Pour batter into prepared cupcake pan. Bake for 17-19 minutes, or until toothpick inserted in center of cupcake comes out clean. Place cupcakes on cooling rack and cool completely.

To make buttercream, beat together the Earth Balance with the shortening for 1 minute. Add the sifted powdered sugar, orange juice, 1 tablespoons coffee creamer, orange extract and vanilla. Beat for an additional 2 minutes. Add another tablespoon of the coffee creamer if needed. Beat the buttercream until light and fluffy. Place in piping bag with large star tip and frost the cooled cupcakes. Top with fresh orange slices (optional). Best enjoyed within 1-2 days.