This recipe is one of my favorite vegan desserts, and a go-to for a quick treat or snack to go with tea or coffee.
Try it, and let me know what you think!
Vegan Orange Olive Oil Cupcakes
Ingredients:
1 cup olive oil
1 ¼ cup almond or oat milk
¾ cup cane sugar, plus extra for sprinkling
¾ cup brown sugar
The juice and zest of 2 medium-sized oranges, at least 1/2 cup (or use any other citrus you like)
2 cups all-purpose flour
3 tablespoons tapioca starch
1 teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon kosher salt
Extra citrus slices for decoration
Prep:
To supreme the oranges, follow these steps:
a. Slice off both ends of each orange.
b. Use a sharp knife to cut away the peel and pith, following the curve of the fruit.
c. Over a bowl, carefully slice between the membranes to release the individual citrus segments. Set aside.
Directions:
Step 1 – Preheat the oven to 375°F (190°C). Line a muffin tin with cupcake liners.
Step 2 – Juice the oranges.
Step 3 – In a large mixing bowl, whisk together the olive oil, non-dairy milk, cane sugar, brown sugar, orange juice, and orange zest until well combined.
Step 4 – In a separate medium bowl, whisk together the all-purpose flour, arrowroot starch, baking powder, baking soda, and kosher salt.
Step 5 – Gradually add the dry ingredients to the wet ingredients, whisking until a smooth batter is formed.
Step 6 – Divide the batter evenly among the cupcake liners, filling each about three-quarters full. Place a couple of orange segments on top of each cupcake and sprinkle with a little cane sugar.
Step 7 – Bake in a preheated oven for approximately 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. They will be a bit browned on the edges. DO NOT OVERBAKE!
Step 8 – Remove the cupcakes from the oven and allow them to cool in the muffin tin for a few minutes. Then transfer them to a wire rack to cool completely.
Step 9 – Once cooled, you can decorate the cupcakes with additional orange segments on top for an extra citrus touch.
To Serve:
Enjoy these vegan orange olive oil cupcakes as a delicious dessert, breakfast treat, or afternoon snack. They’re great paired with a chai latte or cappuccino, or for after dinner, pair them with an aromatic Alsace or German Riesling.
Note: When pairing wine, always choose a wine that’s slightly sweeter than your dessert.
Kick it up a notch: If you prefer a glaze or frosting for the cupcakes, you can prepare a vegan orange glaze by mixing powdered sugar with freshly squeezed orange juice until you achieve your desired consistency. Drizzle the glaze over the cooled cupcakes before adding the orange segments on top.
