Gluten-free orange cupcakes with coconut whipped cream

 

Gluten-free orange cupcakes with

coconut whipped cream

 

 

Ingredients:

200 ml of orange juice

3 gems

3 egg whites

1 cup of sugar

100 g of butter at room temperature

2 tea cups of rice flour

1/2 cup sweet sprinkle tea

1/3 cup potato starch

1 tablespoon vanilla essence or vanilla extract

1 tablespoon powdered yeast

16 cupcake liners

 

Ingredients for the whipped cream:

 

300 g coconut milk cream

1 tablespoon Emustab emulsifier or soy lecithin (for creaminess)

10 g of colorless gelatin (to make it firm)

50 ml of water

150 g of sugar

 

Dough preparation method:

In a bowl, beat the butter, sugar, and egg yolks until creamy; mix in the orange juice; then add the rice flour, the sweet tapioca, and the potato starch; beat until a homogeneous mass is formed; add the vanilla essence and the egg whites; beat until everything is mixed; and lastly, mix in the baking powder. With the help of an ice cream spoon, pour the dough into the molds, remembering not to fill the molds to the brim so as not to spill them while baking. Take to a preheated oven at 180°C for 15 to 30 minutes, or until lightly golden.

Chantilly preparation method:

Place the coconut milk cream and sugar in a bowl and beat; add the emustab; continue beating until it reaches whipped cream; mix 50 ml of water with the gelatin and let it hydrate; then melt in a bain-marie and mix with the whipped cream. Decorate to taste, and it's ready!

Note: The gelatine is only to give firmness in case it is exposed for a long time outside the refrigerator.