Two recipes for Zesty Orange Cupcakes – both gluten free… One sponge is made using ground almonds and the other is nut free. Cupcakes can be cored and filled and/or decorated as preferred.
Post includes recipes for Chocolate Chip Custard Crème; Chocolate Ganache suitable for spreading; and Orange Curd Buttercream.
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Gluten Free Orange Cupcakes – Two bases… many options
It’s amazing how often I make these Gluten Free Orange Cupcakes. If anything, they are made more often than my epic gluten free Chocolate Cupcakes. They are easy and consistent and always delicious! And there’s something incredibly special about the tangy sweetness of orange…
The recipes shared are not new however. They have been part of the Gluten Free Alchemist cupcake collection since 2013. But in an effort to streamline the blog and make it as easy as possible for readers to find what they need, I have amalgamated the two previous recipes in one place.
So… In this post, I re-share the two recipes I use most often for making gluten free Orange Cupcakes… Plus a variety of ways to fill or decorate them.
Why do we need two gluten free Orange Cupcake recipes?
The answer to this question is simple… Although both of the orange cupcakes are equally delicious, one contains nuts and the other doesn’t.
So… Not only is this post accessible for people with different dietary needs, but there is a choice of orange cupcakes with slightly different textures too. The one you choose may be a matter of personal choice… Or, you could try both and decide.
Printable recipes included with this post…
- Gluten Free Orange Cupcake sponge made with ground almonds
- Nut Free, Gluten Free Orange Cupcake sponge
- Orange Curd Buttercream (or use an alternative curd – lemon or other)
- Chocolate Ganache for spreading
- Homemade Custard Crème (with or without chocolate chips)
Gluten Free Orange Cupcakes with ground almonds
The recipe for Orange Cupcakes with ground almonds has its roots in my Gluten Free Orange Layer Cake. This is my ‘go to’ for orange layer cakes… Moist and lasting… Perfect for layering… And great for dressing up or down. It’s been used to make my ultimate jelly-topped Orange Cake (perfect for celebrations and birthdays) as well as lots of more basic birthday and tea-time cakes… In fact, it’s so delicious, it has even been used as a layer within a Gluten Free Chocolate-Orange Wedding Cake.
But the almonds don’t only bring texture and ‘nuttiness’… They also offer moisture and structure to the bake, giving orange cupcakes and layer cakes a longer shelf-life as well as decadence. I personally prefer the slightly more ‘robust’ texture they bring too.
Nut-free gluten free Orange Cupcakes
The nut-free Orange Cupcake sponge is slightly lighter and more ‘spongy’, but no less delicious. It was inspired and adapted from an original recipe by Kelli and Peter Bronski. Although it is very much a cupcake recipe (not being suitable for a layer cake), the sponge can be easily cored and filled, as well as topped and decorated.
Are these recipes safe for people with Coeliac Disease (Celiac)?
Yes. Both the recipes shared are for cupcakes that use gluten free flour blends and no other gluten-containing ingredients. So, both are suitable for people with Coeliac Disease (Celiac Disease).
For both recipes, I use my Gluten Free Alchemist white Flour Blend A (with recipe found at the bottom of my Gluten Free Flours Page). However, a good, well-balanced alternative commercial flour blend should work well too.
As always, be sure to check ingredients labels on packs for any risk of hidden gluten or ‘may contain’ warnings. Baking powder in particular, needs close checking.
Can I make Orange Cupcakes dairy free?
Equally… Both recipes can be made dairy free as well as gluten free. For gluten free, dairy free orange cupcakes simply sub the butter for a good dairy free alternative (I recommend either Stork or Flora baking blocks. And switch the milk or soured cream for a dairy free milk of choice and dairy free yoghurt.
If filling with custard or topping with ganache, make the same straight forward dairy free changes as required.
Making filled cupcakes for optional decadence
Although Orange Cupcakes are divine topped with a simple buttercream, whipped cream or ganache, they are extra decadent filled with creamy chocolate chip custard.
To fill cupcakes, they first need to be cored, so that there is an internal hole suitable for filling. Although the hole can be made by careful cutting with a small, sharp knife, it is way easier to use a cupcake corer. I use a Lakeland Cupcake Corer that comes with two different sized cutters and has always worked perfectly.
Either way, be careful not to cut through the bottom of the cake, so that the filling cannot leak.
Fill cupcakes with…
- Plain vanilla custard.
- Chocolate chip custard (with homemade or shop-bought custard)
- Whipped Cream
- Citrus or berry coulis
- Orange or orange-cointreau jelly
- Straight orange, lemon or citrus curd
- Chocolate spread or Chocolate Hazelnut Spread
- Dulce de Leche
- Jam or marmalade
How to decorate gluten free Orange Cupcakes
How you decorate cupcakes will make the difference between a children’s party cake and something more sophisticated, perfect for grown-up celebrations. Here’s a few options to choose from…
- Top with a rosette swirl of orange buttercream (as in the photos), made using a 2D piping tip. I use an orange curd buttercream and have shared the recipe below.
- Spread silky Dark Chocolate Ganache… The perfect Chocolate-Orange combo. (Ganache recipe below)
- Use rich and tangy Cream Cheese Frosting.
- Go boozy with a splash of Cointreau orange liqueur whipped cream.
- Add a slight bitterness with some shaved orange zest alongside any of the above.
- Top your choice of ‘cream’ with chocolate shavings, buttons, edible glitter, or sprinkles.
Or… Forget cupcakes altogether and make mini sandwich cakes. Mine are filled with orange curd butter cream. And have been baked using a Lakeland mini sandwich cake tin.
Can I make Orange Curd Buttercream using a different curd?
Absolutely yes. Orange curd can be tricky to track down (but so worth buying of you see it). So, if you can’t find it, you have two choices… Either make Orange or Citrus Curd at home. Or use lemon curd for alternative zing instead.
Ready to make gluten free Orange Cupcakes?
Below you’ll find the recipe for my two different gluten free orange cupcake sponges… One with ground almonds and the other nut free. I have also provided recipes for curd buttercream and for chocolate chip Custard Crème.
I’ll be honest, I rarely bother to make the Custard Crème from scratch… So, feel free to sub with a good quality fresh supermarket ready-made custard and add chocolate chips before filling the cakes.
If you make any of the recipes, do let me know how you get on… Leave a comment, rate the recipe, or tag me on social media if you share any photos. You can find me on Facebook, Instagram, Pinterest and Twitter #glutenfreealchemist.
For lots of other amazing gluten free recipe inspiration, please have a look at our Gluten Free Recipe Index. With hundreds of gluten free recipes shared, it’s like the best gluten free recipe book shared for FREE. And if there’s something you’re looking for but can’t find, drop me a line! I may just be able to make it work.
With my love
Gluten Free Orange Cupcakes
Key equipment
- large cupcake tins
- cupcake cases
- Oven
- measuring jug
- fork
- silicone spoon or spatula
- cupcake corer (optional)
Ingredients
- 200 g plain gluten free flour blend eg. Gluten Free Alchemist Mix A – See NOTES
- 1½ tsp baking powder gluten free
- ½ tsp bicarbonate of soda (baking soda)
- 1 tsp xanthan gum
- ¼ tsp fine sea salt
- 115 g ground almonds (almond meal)
- 190 ml/g milk dairy free if required
- 1 tbsp white wine vinegar or lemon juice
- 100 g unsalted butter or dairy free alternative softened
- 265 g caster sugar fine sugar
- 2 large eggs at room temperature – lightly beaten – UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’
- 1 tsp vanilla extract
- 1½ tsp orange extract
- 1 medium orange (zest only) finely grated
Instructions
- Line a large cupcake tin (minimum 12 hole) with cupcake cases.
- Pre-heat the oven to 180 C/350 F/Gas 4.
- Weigh and thoroughly mix together the flour, baking powder, bicarbonate of soda, xanthan gum, salt and almonds. (TIP: weigh into an airtight container and shake vigorously). Set aside.
- Pour the milk and vinegar into a jug and stir. Set aside. (The liquid becomes clumpy making ‘buttermilk’).
- Use an electric whisk to cream together the butter and sugar until light, pale and fluffy.
- Gradually add the egg a little at a time and beat thoroughly between each addition until fully amalgamated.
- Add and beat in the vanilla and orange extracts and orange zest.
- Gently fold in about a third of the milk mix followed by a third of the flour mix and repeat in thirds until all the dry mix and liquid have been just incorporated into the cake batter. Be careful not to over-mix.
- Spoon the cake batter into the cupcake cases (about two-thirds full) and smooth the surface.
- Bake for about 20 minutes (dependent on the size of the cupcakes) until well risen, the top springs back to the touch and a skewer/toothpick inserted comes out more or less clean.
- Remove from the oven and leave in the tins for about 10 minutes before transferring to a wire rack to cool completely.
- When completely cold, core and fill and/or decorate as preferred.
To core and fill cupcakes
- Core a hole from the centre of each cupcake (this is easiest using a cupcake corer, but can be done with a small, sharp knife).
- Trim off the top circle from the cored piece of cake and set aside to replace over the filling as a 'cap'.
- Fill each cupcake as desired.
- Top the cupcake holes with the cake caps.
- Decorate the top of each cake with buttercream, cream or ganache.
Notes
Nutrition
© 2019-2022 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Orange Cupcakes (no nut recipe)
Key equipment
- large cupcake tins
- cupcake cases
- Oven
- measuring jug
- silicone spoon or spatula
- cupcake corer (optional)
Ingredients
- 185 g gluten free flour blend eg. Gluten Free Alchemist Mix A – See NOTES
- 1 tsp xanthan gum
- 1½ tsp baking powder gluten free
- ½ tsp bicarbonate of soda baking soda
- pinch fine sea salt
- 180 g unsalted butter or dairy free alternative softened
- 175 g caster sugar fine sugar
- ½ tsp vanilla extract
- 1 tsp orange extract
- 1 medium orange (zest) finely grated
- 1 large egg at room temperature
- 1 large egg white at room temperature
- 100 ml/g orange juice
- 35 ml soured cream or DF yoghurt
Instructions
- Line a large cupcake tin (minimum 12 hole) with cupcake cases.
- Pre-heat the oven to 180 C/350 F/Gas 4.
- Weigh and mix together the flour, xanthan gum, baking powder, bicarbonate of soda and salt, making sure you break down any lumps. (TIP: weigh into an airtight container and shake vigorously). Set aside.
- Use an electric whisk to cream together the butter and sugar until light, pale and fluffy.
- Add the vanilla, orange extract and orange zest and beat until fully combined.
- Add the egg and then the egg white, beating well between each addition.
- Mix the soured cream and orange juice together in a jug.
- Add the liquid alternating with the dry ingredients, about a third at a time, gently folding in between each addition, until you have a smooth batter. Be very careful not to over-mix (stop when it is just combined evenly).
- Spoon the batter into your cupcake cases (about two-thirds full), smoothing the top of each.
- Bake for 15 to 20 minutes until springy to the touch and a skewer/toothpick inserted into the middle comes out clean.
- Remove from the oven and transfer to a wire rack to cool completely.
- When completely cold, core and fill and/or decorate as preferred.
To core and fill cupcakes
- Core a hole from the centre of each cupcake (this is easiest using a cupcake corer, but can be done with a small, sharp knife).
- Trim off the top circle from the cored piece of cake and set aside to replace over the filling as a 'cap'.
- Fill each cupcake as desired.
- Top the cupcake holes with the cake caps.
- Decorate the top of each cake with buttercream, cream or ganache.
Notes
Nutrition
© 2019-2022 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Orange Curd Buttercream
Key equipment
- medium mixing bowl
- sieve
Ingredients
- 150 g unsalted butter softened
- 260 g icing sugar confectioners/powdered sugar – sifted
- 1 tsp orange extract
- 50 g custard powder (or white corn starch or additional icing sugar)
- 1 to 2 tbsp orange curd or lemon/alternative curd
Instructions
- Beat the softened butter until smooth.
- Gradually add and beat in the icing sugar and orange extract until well-blended, light and creamy.
- Lastly, add the custard powder and curd and continue to beat until smooth and creamy.
- If the buttercream feels too 'firm' for piping, add a very tiny drop of milk and beat again, to achieve the desired consistency.
- Use to top and decorate cupcakes or use on layer cakes.
Notes
© 2019-2022 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Dark Chocolate Ganache
Key equipment
- large sharp knife
- hob
- glass/heatproof bowl
Ingredients
- 230 g good quality dark chocolate chopped
- 185 ml/g double cream
Instructions
Chocolate Ganache
- Put the chopped chocolate in a heat-proof bowl.
- Heat the cream in a saucepan until just beginning to simmer (bubbles round the edges), then remove from the heat.
- Pour the cream over the chocolate and push the chocolate below the surface.
- Leave to stand for a minute or two.
- Stir the chocolate and cream gently together until the chocolate has melted and the ganache is smooth and silky.
- Leave the ganache to cool completely at room temperature (do not refrigerate as this may remove the sheen), stirring intermittently.
- Keep a close eye on the consistency as it cools and once the ganache has reached spreading consistency, use to top and spread on cupcakes, cakes etc.
Notes
Nutrition
© 2019-2022 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Chocolate Chip Custard Crème
Key equipment
- large saucepan
- hob
- cling film
- fridge
Ingredients
- 80 g caster sugar fine sugar
- 25 g corn starch known in UK as corn flour (white powder)
- 3 large egg yolks at room temperature – UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’
- 375 ml/g milk dairy free as required
- 1 tbsp unsalted butter dairy free as required
- 1½ tsp vanilla extract
- 70 g chocolate chips milk or dark (good quality) – optional
Instructions
- Place the sugar and corn starch in a medium sized bowl and blend together.
- Add the egg yolks and whisk until they have turned very pale in colour.
- Heat the milk in a saucepan to bring to the boil (use one which is suitable for using a whisk in later). Once boiling, remove from the heat and cool very slightly.
- While CONTINUOUSLY whisking, very slowly pour half of the milk onto the egg yolk mixture in the bowl.
- Once you have a smooth, even batter, pour this onto the remaining milk in the saucepan, whisking in the saucepan as you do so.
- Return to a gentle heat and slowly bring to the boil again, whisking in the pan continuously.
- Cook for about 1 minute, while continuing to whisk.
- Remove from the heat and whisk in the butter and vanilla extract until completely blended.
- Immediately transfer the custard to a clean bowl or container and place a piece of cling film over the top, making sure that it touches the surface of the custard to prevent a skin forming as it cools.
- Refrigerate until cold.
- When ready to use, beat through the custard with a spoon or whisk until smooth.
- Add the chocolate chips (if using) and fold evenly into the custard.
Notes
© 2019-2022 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Orange Cupcakes shared with
- Cook Blog Share 2022 Week 10 with FoodleClub
- Fiesta Friday #423 with Angie
- What’s For Dinner #358 with The Lazy Gastronome
- Full Plate Thursday #580 with Miz Helen’s Country Cottage
Thanks for sharing at the What’s for Dinner party – hope your week is wonderful.
Thanks Helen. And thanks for hosting xx
I love a gooey cupcake – the idea of filling a cupcake with custard is pure genius. Can’t wait to try these out.
Thanks Veronica. Enjoy! The custard is divine! x
Chocolate chip custard is pure genius. Plus, chocolate and orange is one of my favourite chocolate flavour combinations so these are doubly delicious!
It was a pretty perfect combination for me too…. And as for chocolate chip custard…. WHY have I not thought of it before???
Oh my goodness.. these look MAGICAL Kate! They literally look like they're glowing and sparkling, great photos 🙂 And with the custard middle and chocolate topping… oh my…
Thanks Aimee. I have to confess, my cake decorating skills are a bit lax…. but it's amazing what a bit of sparkle can do to perk things up!
Oh wow these look sensational. A sort of trifle, eclair cake all in one! I love 'thick custard' and to team it with ganache is amazing. I can almost tatse one of these
Thanks Katie…… I wish I could still taste them ….. but sadly they have all been demolished!