Wild Orange Dreamsicle Cupcakes – Dairy-Free & Gluten Free!

Wild Orange Dreamsicle Cupcakes

Dairy Free & Gluten Free!

Ingredients:

For the cupcakes:

• 1/2 cup vegetable oil (or oil of choice)
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1 1/4 cups all purpose gluten-free flour blend ( I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour )
• 1/4 teaspoon salt
• 1 3/4 teaspoons baking powder
• 1/2 cup dairy-free milk (I used So Delicious Unsweetened Coconut Milk )
• 2 teaspoons Vanilla Paste OR Vanilla Extract
• 4 drops Wild Orange oil from doTERRA

For the frosting:

• 1/2 cup dairy-free butter (1 stick), room temperature
• 1 teaspoon Vanilla Paste OR Vanilla Extract
• 3 cups powdered sugar
• 2 tablespoons dairy-free milk (I used So Delicious Unsweetened Coconut Milk )
• 4 drops Wild Orange oil from doTERRA

Instructions:

1. For the cupcakes: Preheat oven to 350°F (180°C). Position rack in center of oven. Line cupcake pan with paper liners; set aside.
2. In a medium mixing bowl combine oil and sugar.
3. Add eggs and beat with an electric mixer at medium speed for one minute. Add flour, salt, baking powder, dairy-free milk, vanilla paste and Wild Orange oil; beat at medium speed for one minute. Don’t over mix!
4. Spoon batter evenly into cupcake liners. Bake for 18-20 minutes or until the centers springs back when touched and cupcakes are very lightly browned.
5. Let cool in the pan on rack for five minutes. Remove cupcakes from pan onto rack and cool completely before frosting.
6. For the frosting: In a medium mixing bowl, beat together dairy-free butter, vanilla paste and Wild Orange oil until smooth and creamy.
7. Gradually add powdered sugar, one cup at a time, beating well. Alternate one cup of powdered sugar and 1 tablespoon of dairy-free milk until all ingredients are blended.
8. Beat in additional dairy-free milk if needed to obtain desired constancy.
9. Frost and enjoy!

Hints:

When you are beating the oil, sugar, and eggs make sure to beat it for the time listed. This adds air which in turn helps the cupcakes rise. Once you add your flour mixture, you’ll only want to beat until combined. Beating any longer will cause the batter to stiffen.