These delicious and gluten free Orange Chiffon Cupcakes have a strong citrusy orange flavour. From freshly squeezed orange juice and grated orange zest. Likewise, they have a light, soft and fluffy texture of a classic chiffon cake. Besides, orange flavour chiffon cupcakes are one of the most popular and traditional flavours. For both chiffon cakes and cupcakes in Asia. In addition to flavours like pandan chiffon or pandan coconut and chocolate. Other modern variations of chiffon cake and cupcake flavours include coffee, black sesame, vanilla, matcha, hazelnut and earl grey tea. As well as vanilla, coconut, strawberry, lemon, mango, dragon fruit, sweet corn, purple yam, avocado and even durian.
Gluten Free Orange Chiffon Cupcakes
Bakers typically make chiffon cupcakes with both oil and baking powder. Likewise, they beat egg whites to stiff peaks (but still glossy) using cream of tartar. Then folded into the cupcake batter to help the cupcake rise, giving it its unique cloud like texture. Making chiffon cupcakes a perfect type of light and airy cupcake to make for a gluten free version. For my gluten free orange chiffon cupcakes, my main ingredients are rice flour, potato starch and tapioca starch. As well as freshly squeeze orange juice, grated orange zest, eggs and extra virgin olive oil. Plus baking powder, xanthan gum, cream of tartar and castor sugar. Moreover, my orange chiffon cupcakes recipe is not only gluten free. But also vegetarian, low carb, corn free, dairy free, nut free and soy free.
Frosting for Gluten Free Orange Chiffon Cupcakes
In addition, I have added frosting for these gluten free orange chiffon cupcakes. My main ingredients for the frosting of these tasty orange chiffon cupcakes are vegan butter, orange zest, orange juice. Plus stevia and potato starch. The frosting enhances the zesty flavour of these delightful cupcakes, making them a really delicious treat for everyone. Moreover, I have made the frosting vegan and refined sugar free by using vegan butter and stevia.
You may also like my other gluten free cupcakes and cakes recipes:
- Vegan Pandan Coconut Cupcakes;
- Chinese Egg Cakes (Paper Wrapped Cakes);
- Pandan Chiffon Cake;
- Ma Lai Gao (Chinese Steamed Sponge Cake);
- Chinese Black Sesame Cake;
- Pumpkin and Coconut Layered Cake (Kuih Talam); and
- Steamed Sweet Corn Cake (Jagung Kuih).
Brief Facts of Orange
Oranges or often referred to as sweet or common oranges. Are the fruits of the flowering plant in the family Rutaceae (rue or citrus family). Likewise, they cultivated orange (Citrus sinensis) as a crossbreed of early produced descent. Between pomelo (Citrus maxima) and mandarin orange (Citrus reticulata). Besides, oranges originated from the Himalayan foothills, in a province including Northeast India, Northern Myanmar and Southern China. The shape of the sweet orange is round with orange pulp, an edible juicy flesh and removable leathery oily rind. Moreover, they harvest oranges only when fully ripen because oranges do not continue to mature after picking.
The varieties of oranges include the following:
- Valencia Orange – generally used for squeezing orange juice;
- Navel Orange – mainly an eating fruit; and
- Blood Orange – also called raspberry orange, has intense blood red colour inner flesh.
Culinary Uses of Orange
Many people regard orange as a multipurpose ingredient that they can incorporate into numerous sweet or savoury recipes. Below are some of the ways you can use oranges:
- Orange Juice – freshly squeezed orange juice is the most popular way of using and eating oranges. As a refreshing and zesty beverage;
- Marmalade – they make this traditional fruit preserve with orange juice and peel or rind. As well as sugar and water;
- Desserts – they often include oranges and orange zest into cakes, cupcakes, puddings, tarts, pastries, sorbet and ice cream;
- Candied Orange peel – they regularly make candied orange peel for a sugary and chewy indulgence. You can also add them to cakes and cookies for extra texture and flavour;
- Glazes and Sauces – they use oranges and orange zest to make glazes and sauces. Specifically for meat like chicken, duck and pork as well as seafood like salmon and prawn;
- Salad Dressing – the most popular orange salad dressing is orange vinaigrette salad dressing. Typically, they make it with balsamic vinegar, orange juice, orange zest, honey, mustard, and olive oil; and
- Cocktails – they frequently use orange juice to make cocktails. Some of the popular orange cocktails are tequila sunrise, champagne mimosa, orange margarita, classic or tequila screwdriver and madras.
Nutritional Values and Health Benefits of Orange
Orange is a popular fruit that everyone keeps as their staple item in the kitchen. It is not only naturally sweet but highly versatile in culinary uses. Most notably, orange is low calorie, low carb and low GI. Besides, orange has tiny amount of protein, almost no fats and are cholesterol free. Moreover, it is an excellent source of vitamin C, more than one day’s worth in just one serving. Orange is also a rich source of vitamin B1 (thiamine). Likewise, orange is a good source of dietary fiber, potassium and B group of vitamins. Specifically, vitamin B9 (folate), vitamin B5 (pantothenic acid), vitamin B6 (niacin). Lastly, orange contains phytonutrients like flavonoids and carotenoid antioxidants.
On the whole, health benefits of oranges may include:
- Boosts the body’s immune system;
- Support healthy skin;
- Help lower blood pressure;
- Lower risks of cardiovascular disease;
- Reduce risks of certain types of cancer like stomach, lung, mouth, and head and neck cancers;
- Decrease risks of type 2 diabetes;
- Aid in iron absorption and combat anemia; and
- Delay age related macular degeneration (AMD).
Frosting Ingredients for Orange Chiffon Cupcakes
Ingredients for Orange Chiffon Cupcakes
Video for Gluten Free Orange Chiffon Cupcakes
Orange Chiffon Cupcakes Gluten Free
Ingredients
Dry Ingredients:
- 150 g rice flour
- 50 g potato starch
- 25 g tapioca starch
- 1 teaspoon baking powder
- ½ teaspoon xanthan gum
- 20 g caster sugar
Wet Ingredients:
- 4 large egg yolks 71g/2.5oz
- 125 ml extra virgin olive oil
- 250 ml water
- 125 ml orange juice freshly squeezed (use sweet navel oranges)
- 2 teaspoons orange zest
Meringue:
- 4 large egg whites 163g/5.7oz
- 70 g caster sugar
- 2 teaspoons potato starch
- ½ teaspoon cream of tartar
For the Frosting:
- 200 g vegan butter
- ¼ cup orange juice freshly squeezed (use sweet navel oranges)
- 1 tablespoon orange zest
- ⅓ cup stevia
- 2 teaspoons potato starch
For the Garnish:
- 1 orange peeled, thinly sliced and cut into 22 triangle shape pieces
Instructions
For separating the eggs:
- It is easier to separate the eggs when cold and set aside on bench top for the eggs to warm up to room temperature.
- Crack one egg at a time into a medium bowl. Then use your fingers to gently scoop out the egg yolk. Place egg yolk into another small bowl. Continue until all 4 eggs are separated.
For the cupcake mixture:
- Sift and combine all the dry ingredients and mix well in a large mixing bowl.
- In another large mixing bowl, combine all the wet ingredients, whisk and mix well. Then add in the mixed dry ingredients in step 3 gradually and whisk until you get a thick and smooth paste.
For the meringue:
- Add all the egg whites, cream of tartar into a large mixing bowl. Use an electric hand mixer and whisk until egg white is foamy.
- Then add half the sugar and half the potato starch. Continue to whisk on medium speed for 5 minutes.
- Then add in the remaining sugar and potato starch, whisk and combine until you get a stiff and firm peak form (still glossy). You can also use a stand mixer.
For combining the cupcake mixture and the meringue:
- Gently fold 1/3 of the meringue into the cupcake mixture. Then add the remaining meringue 1/4 at a time, fold lightly until all the egg whites are combined completely. With no orange or white stripes remaining. Taking care not to deflate the batter.
- Do not overfold otherwise you will get very large bubbles in the cupcakes.
For baking the chiffon cupcakes:
- Position the oven rack in the center of the oven. Preheat the fan-forced oven to 160C or 325F.
- Add cupcake liners onto the muffin pans. Spoon and fill each cupcake liner with some batter, about just over ¾ full for each pan.
- Bake in the preheated oven for around 35 minutes or until golden brown and tooth pick comes out clean.
- Immediately remove cupcakes from the oven and invert the cupcakes upside down. Let them cool completely in the muffin pans in inverted position.
For frosting the cupcakes:
- Let the cupcakes cool completely before frosting.
- Prepare piping bag fitted with star piping tip and frost the cupcakes.
- Garnish with the fresh orange pieces on top of the frosting and serve.
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I made these orange chiffon cupcakes and they are really soft, pillowy and yummy with strong orange flavour. Love them! Thank you so much for the recipe.
Thank you for your great review! 🙂