Homemade Mandarin Orange Cupcake!
If you are looking for a moist, melt in your mouth kind of recipe for cupcakes, look no further! I have the perfect one for you: Mandarin Orange Cupcake.These golden beauties are so soft and delicious that you will not prepare cupcake any other way! Especially so because these cupcakes contain no dairy ingredients, all-purpose flour or eggs. That’s not to say that you can have as many of these cupcakes. Although they are incredibly soft, there’s virtue in moderate consumption;-)
This recipe is a refreshing change from expensive store-bought cupcakes. You can prepare these for your holiday party or as a recess snack for your kid. My kids loved this so much, that my first batch of 6 was gone in 6 minutes!
The procedure is fairly simple with common ingredients. I used a combination of almond flour and whole wheat flour instead of all-purpose flour. The only special ingredient here is apple cider vinegar mixed with non-dairy milk, that makes it so light and fluffy. The ingredients I have listed here is for 12 cupcakes. Before you try the recipe, be sure to adjust the quantities if you need more cupcakes. As Always, I have added a short video to help you with your preparation, but you can always reach out to me on my facebook page with questions.
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Here are the recipe details….
This recipe is a refreshing change from expensive store-bought cupcakes. You can prepare these for your holiday party or as a recess snack for your kid.
- ¾ cup Almond Powder/ meal
- ¾ cup whole wheat flour
- ¼ cup homemade orange juice
- ¼ cup non dairy milk
- 1 tsp apple cider vinegar
- ¾ tsp baking powder
- ½ cup organic sugar
- 5 tbsp olive oil
- Pinch of sea salt
- 1 tbsp orange zest or shredded mandarin peel
- 1 tsp Vanilla extract or orange extract
- Preheat oven to 350 F
- In large bowl, whisk and combine all the dry ingredients except sugar and place it aside.
- In another bowl, whisk sugar and oil.
- Add orange juice and vanilla extract and continue to whisk.
- In small bowl mix, non dairy milk with apple cider vinegar. As it starts to curdle, add this to the wet ingredients and whisk lightly.
- Now add the dry ingredients and mix gently.
- Pour the batter into cupcake molds.
- Bake for 15- 18 minutes or until a toothpick inserted comes out clean.
- Get creative with the decorative frosting!
If your dough seems little dry add 2 more tbsp of orange juice. I used homemade orange juice. You can use store bought too.
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