Each Friday we take an inspiration from Pinterest and try to make it, using Better Batter gluten and allergen free products. This week, we found this really intriguing recipe for grilled orange cupcakes. The cake batter is grilled right in hollowed orange shells. We made this version allergen free and easier by using our cake mix. If you’re a huge fan of Terry’s chocolate orange or other orange/chocolate combinations, you’ll love this. We thought another great idea would be to use yellow cake mix, as the orange flavor is really super strong.

1 package (18.25 oz) Better Batter Gluten Free Chocolate Cake Mix
1/4 c vegetable oil
1 1/4 c water
1 c miniature chocolate chips (we used Enjoy Life brand to make this allergen free)
10 navel oranges, hollowed out.
confectioner’s glaze if desired (we mixed Better Batter corn free powdered sugar – coming soon – with water)

Cut your oranges in half and hollow them out, using your fingers, a citrus spoon, or a juicer (you’ll still need to pull the flesh out if using a juicer), leaving only the white pith. Set aside.

Heat your grill or campfire, while you mix up the batter. Heat to medium high heat.

In a bowl, mix together cake mix, oil, and water until thickened and smooth. Add chocolate chips and stir.

Place about 2-4 tablespoons in each orange half. You should fill these about 3/4 full.

Place a piecer of foil on the heated grill and arrange orange halves on the foil. Cover with another piece of foil, loosely, like a tent. Grill on indirect heat for 25 minutes without cover down or 15 minutes with cover down. Allow to sit for 5 minutes before serving.

Garnish with confectioner’s glaze if desired.