Blood Orange Cupcakes (vegan)

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I was thrilled when a delivery from Melissa’s Produce arrived to my door! Specializing in organic and exotic fruits, I received some seasonal items such as blood oranges, butternut squash and persimmons. You can find the oranges here.

I ate my first blood orange and then was set on creating a vegan cupcake using the flavorful and colorful juice.

Further Food Nutritionist Commentary:

While these are a vegan alternative to traditional cupcakes, they may best be left for special occasions with 1 1/3 tbsp of sugar per cupcake. Be sure to steer clear from hydrogenated or partially hydrogenated shortening for the icing!

By Kathleen Benson, RDN LD
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Blood Orange Cupcakes (vegan)

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Servings: 12

Ingredients

Cupcakes:

1 cup coconut sugar
1 3/4 cups flour (I used 1 cup all purpose, 1 cup of whole wheat- can also substitute gluten free flour)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup extra virgin olive oil
1 cup unsweetened almond milk
1 tablespoon apple cider vinegar
1 tablespoon vanilla extract
1 tablespoon orange extract
2 tablespoons blood orange juice (squeezed)
zest of 1 blood orange

Icing:

1/2 cup vegetable shortening

1 1/2 cups of powdered sugar

1/2 tsp. of vanilla extract (optional)

1-3 tbsp. of blood orange juice

Instructions

  1. Preheat oven to 350 degrees.
  2. Mix together dry ingredients in large bowl.
  3. In medium bowl combine the wet ingredients (oil through blood orange juice).
  4. Mix dry an wet ingredients as well as zest of orange.
  5. Place in a lined baking sheet (makes 12 cupcakes)
  6. Bake for about 20 minutes.
  7. For the icing, use a mixer on medium and beat the shortening until light and fluffy.
  8. Add in powdered sugar, vanilla extract, and 1 tablespoon of blood orange juice at a time as mixer is on low.
  9. When smooth, set mixer to high for 1-2 minutes until light and fluffy. Ice cupcakes when completely cooled + garnish.

Optional Orange Garnish: slice the oranges into triangles, place on a baking sheet that has been sprayed with a bit of cooking spray to prevent sticking. dust with a sprinkle of coconut sugar. place in oven for about 20 minutes while the cupcakes are baking.

Preheat oven to 350 degrees. Mix together dry ingredients in large bowl. In medium bowl combine the wet ingredients (oil through blood orange juice). Mix dry an wet ingredients as well as zest of orange. Place in a lined baking sheet (makes 12 cupcakes) Bake for about 20 minutes. For the icing, use a mixer on medium and beat the shortening until light and fluffy. Add in powdered sugar, vanilla extract, and 1 tablespoon of blood orange juice at a time as mixer is on low. When smooth, set mixer to high for 1-2 minutes until light and fluffy. Ice cupcakes when completely cooled + garnish. Optional Orange Garnish: slice the oranges into triangles, place on a baking sheet that has been sprayed with a bit of cooking spray to prevent sticking. dust with a sprinkle of coconut sugar. place in oven for about 20 minutes while the cupcakes are baking.

Nutrition Information

Per Serving:  Calories: 346; Total Fat: 17g; Saturated Fat: 3g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 5g; Cholesterol: 0mg; Sodium: 432mg; Potassium: 34mg; Carbohydrate: 46g; Fiber: 1g; Sugar: 31g; Protein: 2g

Nutrition Bonus: Iron: 5%

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