Menu Enter a recipe name, ingredient, keyword...

tinathorn

cupcake - Choc orange cupcakes

By

Google Ads
Rate this recipe 4.5/5 (10 Votes)

Ingredients

  • Frosting ingredients:
  • 200 g prepared fudge mixture (see full post)
  • 80 g soy milk (or any non-dairy milk)
  • 2 tsp agave (or more to taste)
  • Cupcakes ingredients:
  • 200 g white spelt flour (or GF flour mix)
  • 75 g potato starch
  • 1 tsp flax seed mixed with 1tbs hot water
  • 3 tsp baking powder
  • 1 tbs bicarbonate of soda
  • 50 g agave syrup
  • 70 g rapadura
  • 1/4 tsp stevia
  • 100 ml melted coconut oil
  • 50 ml soy yoghurt
  • 300 ml blood orange juice (the pinker the better)
  • 2 tsp vanilla extract
  • 5 drops natural red food colour

Details

Adapted from includingcake.com

Preparation

Step 1

For the cupcakes, blend all liquids in food processor and melt coconut oil separately then mix in.
Mix all dry ingredients together in a bowl then pour into the wet ingredients and beat well to get a smooth mixture.
Pour into lined cupcake pans. Bake for 15-20 minutes at 180C. Turn half way through to ensure an even rise. A toothpick will come away clean when cooked.
Frost with chocolate fudge frosting once cool. Decorate with pomegranate seeds if desired.

‚Äč

You'll also love

Review this recipe

Cranberry Orange Upside-Down Spice Cake Orange & Pineapple Ham Glaze