Tuesday, 25 June 2013


These are one of my best cupcake creations to date, and even though cupcakes have been done to death there is something nice about having a perfect little cake all to yourself. These are quick and easy to make and the intensity of the orange flavour is amazing.


FYI This should make 12 standard size cupcakes but I like mine extra big so this recipe only made 9.

1 cup unsweetened non-dairy milk
1 tsp apple cider vinegar
1/2 cup coconut sugar
1/3 cup rice bran oil or any other neutral oil
1/2 tsp vanilla extract
Zest and juice of 2 oranges - just under 1/2 a cup of orange juice
1 cup flour
1/3 cup almond meal
4 Tbsp cornmeal or polenta
3/4 tsp baking soda
3/4 tsp baking powder
pinch of salt
2 Tbsp chia seeds


Preheat the oven to 180 and line a cupcake tray with paper liners. Whisk milk and vinegar in a bowl and leave to sit for a few minutes until it has thickened, it should be the consistency of thin yoghurt. Add the sugar and whisk until disolved, then add the oil, vanilla and the orange zest and juice and mix. In a separate bowl sift together the flour, almond meal, cornmeal, baking soda, baking powder and salt. Add the sifted dry ingredients and chia seeds to the wet ingredients in two batches and beat until smooth.

Pour into cupcake liners, filling 3/4 of the way and bake for 15 - 20 minutes until a toothpick inserted into the center comes out clean. Cool completely before icing.


1/2 cup coconut oil
1/2 cup Olivani or similar
3 1/2 cups icing sugar
Zest of one small lime
Juice of half a lime
1 tsp vanilla extract
2 Tbsp non-dairy milk


I don't usually measure this out when I make it so you may need more or less of these ingredients depending on your taste. Use electric beaters if you have them! Beat the oil and Olivani together until there are no lumps and it is fluffy. Add the rest of the ingredients and mix until well combined. Liberally ice the cooled cupcakes and store in an airtight container for up to four days.

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