These Orange Cupcakes, which are free of eggs and dairy, are exceptionally moist and straightforward to prepare. They make an ideal choice for breakfast, afternoon tea, or any moment throughout the day.
INGREDIENTS
- 1 1/2 cup (360 ml) Orange Juice (juice from 2-3 oranges or store-bought orange juice).
- 3/4 cup (150 g) Superfine Granulated Sugar
- 1/2 cup (120 ml) Vegetable Oil
- 1 3/4 cup (245 g) All-Purpose Flour
- 1 1/2 tsp (6 g) Baking Powder
- 1/2 tsp (3 g) Baking Soda
- 1/4 tsp (2 g) Salt
- 1 tsp (5 ml) Vanilla Extract
For the Orange Buttercream
- 1 cup unsalted butter softened
- 4 cups powdered sugar sifted as needed
- 2 tablespoon fresh orange juice
- 1 tablespoon milk or cream
- 2 tea orange zest
- 1 tea vanilla extract
INSTRUCTIONS
- Begin by preheating the oven to 350°F (180°C).
- In a mixing bowl, combine the orange juice and sugar, stirring until the sugar is completely dissolved. Next, incorporate the vegetable oil into the mixture, ensuring thorough mixing.
- Into the same bowl, sift the flour, baking powder, baking soda, and salt, whisking until the dry flour is no longer visible. Be cautious not to overmix.
- Now, introduce the vanilla extract and incorporate it into the batter.
- Proceed to scoop the batter into cupcake liners placed within a cupcake pan, filling each liner until they are about 3/4 full.
- Place the cupcake pan into the preheated oven at 350°F (180°C), positioning it in the middle rack. Bake for approximately 20 minutes or until a toothpick inserted into a cupcake comes out clean.
- Allow the cupcakes to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
For Preparing the Orange Buttercream:
Using a stand mixer or a hand mixer equipped with the paddle attachment, beat the butter at medium-low speed until it becomes smooth and creamy, which typically takes around 1 minute.
Pause the mixer and add the powdered sugar, orange juice, orange zest, vanilla extract, and orange blossom water (if you choose to use it). Start mixing again at low speed, allowing the ingredients to combine, and don’t forget to scrape down the sides of the bowl as needed.
Increase the mixer’s speed to medium-high and continue to mix for approximately 2 minutes, or until the buttercream takes on a light and fluffy consistency. If necessary, you can adjust the consistency by adding milk until it reaches your desired thickness. The ideal buttercream should smoothly spread without disturbing the cake’s crumb but be thick enough to maintain its shape when piped.
you can add any color to the cream, it depends on your choice to have a great topping.