A delightful balance of tasty and sweet, these cupcakes can be topped with vanilla or cream cheese frosting or enjoyed unadorned
Another grey day in late winter...I need some sunshine! And a snack wouldn't hurt either. Opening the refrigerator, I see the bag of clementine oranges that I bought on Monday. Bright orange, almost perfectly round, a little bit shiny: Clementines always make me smile.
Hmmm, could I bake something with them? What about cupcakes?
And thus began the creation of a new Easy, Tasty Gluten Free recipe!
3/4 cup sugar
75 grams butter
1 1/2 cups rice flour
1/2 cup sweet rice flour
juice and pulp of two clementines, pureed
Juice of 2 clementines, squeezed by hand
1 tsp orange peel (zest from the clementines in the recipe works well)
Preheat the oven to 160˚C/325 ˚F
Soften the butter but don't melt it. Mix in the sugar, then the eggs and blend till smooth. Slowly mix in the flours, then the juice. Then add juice and pulp and mix well. Add more juice, a squeeze at a time, until your mixture runs smoothly and thickly from the spoon. Then mix in the orange peel.
Pour the batter into silicon baking cups and bake for 15-20 minutes, until a toothpick stuck in one comes out clean.
Cool, remove from the pan and enjoy!
If you're not familiar with clementine oranges, they are a hybrid of mandarin and regular sweet oranges. They are small, bright orange - bright enough to make you smile - and very easy to peel. Although not overly juicy, they are sweet and delicious, and usually completely seedless!
Unlike my mixed fruit cobbler experiment, I really did create this recipe in one go. That's because it's based loosely on my Chocolate Chip Loaf recipe, which you can find in Easy, Tasty Gluten Free (ebook or paperback).
The recipes are all simple, based mostly on just rice flour and sweet rice flour (no expensive or complicated mixes) and so good that people don't realize they are gluten free. Don't you deserve that?
Of course you do!