Super yummy, moist and bursting with citrus-y flavors ! That’s what these Orange cupcakes are all about ! With just 10-15 minutes of prep time and 20 minutes of baking, these are ready under 40 minutes. Although you will have to wait till they cool down to enjoy them completely, but well atleast you know some home baked deliciousness awaits you !
This is is an egg free cake, a result that I achieved by playing around with my to go basic sponge cake recipe. I’ve changed the method from creaming to the muffin method, which is much simpler provided you don’t over mix the batter. I’ve swapped the butter for oil since that’s much more feasible to use for this method. I find a direct 1:1 substitution of butter to oil makes the cake very oily, so I’ve reduced it to 1/3 cup instead of 1/2 cup oil. I added a little butter extract to still compensate for the butter flavor, so you have the best of both ingredients 🙂
For the eggs I’ve simply substituted it with yogurt. I have tried substituting it with flax meal egg in the past and it didn’t work out, I’ve trashed many a cakes because they were really inedible. Flax meal egg is not the right substitute for a sponge cake, but would be great for muffins and other cakes. I’ve tried using them in brownies too, which I will be sharing soon, and it worked like a charm 🙂 I’m happy with the way all my eggless baking experiments have turned out, so finally I can share some lovely, egg free baked goodies with you guys !
This orange cupcake is really soft & moist, you can see the texture of the sponge in the pictures below. The orange flavors add a something special to this ordinary sponge cake making it a delight to devour! I intended on frosting these with chocolate buttercream, but thought they were so good on their own without the frosting. Next time I intend varying this recipe a little with the addition of cocoa powder in the batter for a chocolate orange cupcake, hmm now isn’t chocolate and orange a match made in heaven ?? 😀
Ingredients: Measuring cup used, 1 Cup = 250 ml, 1 teaspoon = 5 ml
1 & 1/2 cup unbleached all purpose flour ( spooned and leveled)
1 & 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup non sour yogurt
1/2 cup orange juice ( freshly squeezed or store bought)
1/3 cup vegetable oil
1 teaspoon orange zest/ orange essence
1/2 teaspoon butter extract (optional )
1.Prepare a muffin tin with cupcake liners and set aside. Also, pre heat the oven to 350 F/ 180 C.
2.In a mixing bowl, sieve all the dry ingredients from a height. Whisk well and set aside. Sieve 2-3 times for a lighter and airy cake.
3.In another mixing bowl, add all the wet ingredients, whisk well until everything is well combined and you have a homogeneous mixture.
4.Make a well in the bowl of the dry ingredients, add the wet ingredients to the dry. Mix just until combined ( about 15 strokes) and no more flour pockets are visible. Do not over mix, or you will end up with a pretty dense cake. A few lumps are okay in the batter. Check notes to read more about it in details.
5.Transfer the batter to a the prepared muffin tin, filling about 2/3 rd, bake at 350 F for about 15-18 minutes or until a toothpick inserted in comes out clean ( Do not over bake as you wil end up a with a crusty top). Transfer to a wire rack, let it cool for 10 minutes, then transfer to a platter and let it cool completely before eating or frosting it.
1.Do refer to this site, for common mistakes to avoid whilst using the muffin method. The most common one being, beating the batter until no lumps are visible, which is a big no! The lumps do disappear as the batter bakes.
2. If you wish to add eggs, use 2 eggs in place of yogurt.
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