My mom bought me a cupcake tin last week, and although I used it to make Yorkshire Pudding, I thought it was time to make some cupcakes. When I was looking for a can of black beans yesterday, I found a random can of mandarin oranges and suddenly imagined orange cupcakes with chocolate icing. The battery was dead on my laptop so I decided to make a recipe up rather than try to look for one my phone.
Mandarin Orange Cupcakes
1 tbs flax seeds
1/2 cup HOT water
1 cup all purpose flour
1/2 tps baking soda
1/2 tps baking powder
1/4 tps salt
1/2 tps ground ginger
1 cup sugar
1/2 cup applesauce
2 tbs soy milk
1/2 tps vanilla extract
1 can sliced mandarin oranges, drained but reserve 1/4 of the juice
1/2 vegan dark chocolate bar
Pre-heat the oven to 375 degrees F and spray a cupcake tin with cooking spray.
Add the flax seeds to the hot water, stir lightly and set aside for at least 10 minutes. It should make a syrupy liquid.
In a small bowl, sift together the flour, baking soda, baking powder, salt, and ground ginger.
In a large bowl, whisk together the sugar, applesauce, flax seed mixture, soy milk, and vanilla extract until slightly frothy.
|Pieces of oranges and flax seed for color and texture.|
Next add the dry ingredients to the wet mixture. Then add the oranges and the reserved juice. If mixing by hand, whisk everything very thoroughly. If you are using a mixer, mix on high for 3-5 minutes. This will break-up the orange pieces and brings air into the batter so the cupcakes are light and fluffy.
|3/4 of the way filled is perfect.|
Pour the batter into the cupcake tin, filling each cup 3/4 of the way full.
Bake for 15-20 minutes until slightly golden. You can insert a toothpick into the middle of one, if it comes out fairly clean, they are done.
|All cooled. You can smell the oranges.|
Let them rest in the tin for a few minutes, then remove them carefully and allow them to cool completely before you ice them. The chocolate will just melt off if they are still warm.
|If it’s too runny, it won’t stay on the cupcakes|
Once cooled, break-up the dark chocolate a bit and place it in a microwave-safe bowl. Microwave for 30 seconds to 1 minute. It will vary based on the amount and type of chocolate you use. I did 3 squares for 30 seconds. You don’t want it to be totally liquid, but it should be very loose. Stir a bit with a fork to break up any remaining solid pieces.
|The fun part! I let mine sit in the chocolate for a second.|
Next dip the tops of each cupcake in the chocolate, coating it to your liking (I slathered mine pretty good). Let them sit afterward for a bit for the chocolate to set.
A nice twist on normal white cupcakes. The ginger gives it a little bite. And chocolate and orange is always a good combination. They went great with a glass of iced citrus green tea.
|They came out just as I imagined!|