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–+ servings
Orange Creamsicle Cupcakes

Orange Creamsicle Cupcakes

Be sure to read the Notes for Success section above the recipe!
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 12

Ingredients
  

For the Orange Cake Batter

  • ¾ cup Plant Milk 188ml
  • 5 ounces small clementine oranges (3-4) 140g
  • 1 teaspoon Vanilla Extract 5ml
  • 1¾ cups All Purpose Flour 220g
  • 1½ teaspoons Egg Replacer
  • ¾ cup Granulated Sugar 150g
  • 3 teaspoons Baking Powder
  • ½ teaspoon Salt
  • 9 Tbs Vegetable Oil 135ml

For the Buttercream Icing:

  • 1½ cups Vegan Butter 336g
  • 3 cups Confectioners Sugar 360g
  • 1 teaspoon Orange Extract *optional
  • 1 teaspoon Butter Extract *optional
  • ¼ teaspoon Salt ¼ teaspoon *optional
  • 2 teaspoons Orange Zest
  • Orange Color *optional
  • ½ cup Orange Marmalade

Instructions
 

  • Preheat the oven to 350°F & line your cupcake molds with paper liners
  • First wash the skins of the oranges very well with warm water & pull of the hard stem of the orange (if there are any) then check the oranges inside for seeds by slicing them in half to remove seeds if there are any.
  • The skins stay on the orange, so leave that intact.
  • Place all of the cake ingredients including the oranges into a food processor & process until smooth batter
  • Scoop the batter into the paper lined cupcake tins & bake in a preheated oven at 350°F for about 20minutes or when a toothpick inserted into the center comes out clean.
  • Next prepare the orange buttercream icing Whip the vegan butter with an electric mixer using the paddle attachment until light & fluffy on medium to high speed for about 3 minutes.
  • Turn the mixer speed down to low & add the sifted confectioners sugar
  • Mix on low speed until all is incorporated , then scrape the bottom & sides of the bowl & add the salt, orange zest & the extracts. Mix on high speed for another 3 minutes.
  • Divide the icing into 2 parts & color one part orange
  • Once the cupcakes are cooled hollow out the centers & put about ½ Tablespoon of orange marmalade into each one then fill with some of the orange buttercream
  • Watch the YouTube video tutorial for how to fill your pastry bag to make the swirl effect & pipe the remaining buttercream on each cupcake

Video

Notes

Be sure to read the Notes for Success section above the recipe!
Storage Room temperature for up to 3 days, for longer storage refrigerate for up to 1 week
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