Preheat the oven at 350 degree F .
In a bowl sift together flour, baking powder, baking soda, cornglour, and salt.
Using a spatula grind all lumpy stuff through the sieve.
Cream butter and sugar until light and fluffy.
Pour in the extract and orange juice.
Mix in sifted flour along with cream and vinegar.
Finally add orange zest and fold it well into the batter.
Cake batter is ready. Using a spatula scrape down the walls of the bowl and give it a final mix.
Line the cupcake pan.
Fill cupcake liners 3/4 with batter.
Place the tray in a preheated oven and bake for 18-20 minutes. Depending on the oven cooking time may vary.
Let's check our cupcake for doneness by doing a toothpick test. Insert a toothpick into the center of a cupcake.
If it comes out clean, cupcakes are ready. Pecks of orange peel clearly seen in the cupcakes.
Inside of the cupcake, moist and fluffy.
For the topping, I have followed my homemade whipped cream topping. Divided the topping in half, add orange food color to one half and pipe using WILTON STAR TIP.
This Mother's day bake these delicious eggless orange cupcakes and surprise your Mom.