Cooking spray, for greasing
¾ cup unsalted butter, room temperature
1 cup granulated sugar
4 large eggs
½ cup orange juice
1-teaspoon vanilla extract
2 cups Extra White gold gluten free all purpose flour
2 teaspoons baking powder
⅛ teaspoon salt
1 Tablespoon grated Orange
1 cup unsalted butter, room temp.
3 and1/2-cups confectioners’ sugar
1/2 cup sifted cocoa powder, unsweetened
3 to 4 tablespoons orange juice (or milk)
1/8 teaspoon salt
1 teaspoon vanilla extract
- Preheat the oven to 350°F and grease a muffin pan with cooking spray. In a large bowl, combine the butter, sugar and eggs. Mix in the orange juice and vanilla extract until combined.
- Mix the flour, baking powder and salt. Add the flour mixture, orange zest to the egg mixture, mixing until combined.
- Transfer the batter to the pan (not all the way through) and bake for about 20 minutes, until a toothpick inserted in the middle comes out clean. Cool for 20 minutes before frosting.
With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy. Add sifted confectioners’ sugar, cocoa powder, orange juice, salt, and vanilla extract. Beat on medium speed until right frosting consistency.