White Cupcakes & Orange Butter Cream Frosting

This weekend marks the second gathering of the Yogi Book-club. Our first book, Committed (the follow up to Eat, Pray, Love) seemed like the perfect first read for our group. As is becoming our custom, the time is filled with good conversation, drinks and lots of good things to eat.

For this particular book-club I decided to bring a summer salad and cupcakes! I have been on quite the cupcake binge the last few weeks so I ended up making two different options and here is the favorite: White Cupcakes with Orange Butter Cream Frosting. Yum Yum.

I really liked the texture and moistness of these cupcakes. They are very light, almost cake like, but are soft and hold together well. I credit this to the flour I used, Bob’s Red Mill Gluten-Free All Purpose Baking Flour, and the Coconut Oil. Both are great ingredients that can be used in almost anything.

This is a super easy recipe to make and I hope you enjoy!

White Cupcakes

Start to finish: 45 minutes

makes 12 cup cakes

• 2 cups Bob’s Red Mill Gluten-Free All Purpose Baking Flour
• 1 cup organic cane sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp xanthan gum
• ½  tsp salt

• 1 cup unsweetened soy milk, room temp
• 2 extra large eggs, room temp
• ¼ cup virgin coconut oil, melted
• 2 tbsp vanilla extract
• juice and zest of 1 lemon

Preheat oven to 350 degrees F. Line muffin tins with paper liners.

In a large bowl whisk together the dry ingredients, flour, sugar, baking powder, baking soda, xanthan gum and salt. Add in soy milk, eggs, coconut oil, vanilla, lemon juice and zest. Whisk together well, until batter is smooth. (A kitchen aid mixer or a hand mixer would work well).

Pour the mixture evenly between the 12 muffin liners. Bake in the center of a preheated oven, until dome shaped and a toothpick inserted in the center comes out clean. About 20 minutes, depending upon your oven.

Cool the pan briefly, then gently pop out the cupcakes and continue cooling on a wire rack.

Once completely cooled, frost the cupcakes and cover in an air-tight container. They are best eaten the first day but if you are making them ahead of time, they can also be wrapped individually and frozen.

note: if you would like a slightly sweeter cupcake, use sweetened soy milk in place of the unsweetened soy milk.

Orange Butter Cream Frosting

Start to finish: 15 minutes

makes enough frosting for 12 cupcakes

• 3 tbsp soy butter, room temp
• 2 ¼ cups powdered sugar
• 1 tbsp vanilla
• 3  to 4 tbsp freshly squeezed orange juice
• zest of 1 orange

Place butter into a large mixing bowl and beat until it is fluffy (using a hand or stand mixer).

With mixer running slowly, add in 2 cups of powdered sugar and beat until crumbly. Scraping down the sides of the mixer as often as necessary.

Beat in orange juice, orange zest and vanilla.

Slowly add in remaining powered sugar, beating slowly, until fully incorporated.

Use immediately.

note: if the frosting seems too thin add a little more powdered sugar to thicken; if the frosting seems too thick, add a little more orange juice (1 tbsp at at time) until it becomes spreadable