Orange Chiffon Cupcakes Gluten Free

5 from 1 vote

Orange Chiffon Cupcakes Gluten Free

Very popular Malaysian chiffon cupcakes with light and airy cloud like texture. Made with rice flour, potato starch, tapioca starch, olive oil, sugar, baking powder and eggs. And infused with freshly squeezed orange juice and orange zest.

Prep Time25

Cook Time35

Total Time1

Course: Cupcake, Dessert

Cuisine: Asian Dessert, Malaysian

Diet: Gluten Free, Low Salt, Vegetarian

Keyword: Chiffon Cake, Corn Free, Dairy Free, Gluten Free, Gluten Free Chiffon Cupcake, Gluten Free Sponge Cupcake, Low Carb, Low Carb Baking, Malaysian Dessert, Nut Free, Orange, Orange cupcakes, Soy Free, Vegetarian

Servings: 22 cupcakes

Calories: 186.1kcal

Author: Daphne Goh

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.