Author: lazycatkitchen/Photo credit to lazycatkitchen.com
I could hardly wait to share this recipe with you as I think you’ll love these syrup-infused orange semolina cupcakes! Last time I baked these was before I went vegan and I remember it well for a reason.
Ingredients
WET INGREDIENTS
135 ml / ½ cup + 1 tbsp mild olive oil
180 ml / ¾ cup freshly squeezed orange juice
120 g / ⅜ cup fine-cut orange marmalade
6 tbsp / ⅜ cup apple purée*
3½ tbsp aquafaba**
grated zest of 1 orange
DRY INGREDIENTS
50 g / ½ cup desiccated coconut
60 g / scant ⅓ cup brown sugar
70 g / ½ cup + 1 tbsp plain flour, sifted
135 g / ¾ cup fine semolina (for cakes)
1½ tbsp ground almonds / almond flour
1½ tsp baking powder
chopped pistachios or almonds, to decorate (optional)
SYRUP
360 ml / 1½ cup orange juice
100 g / ½ cup sugar (I used brown)
Instructions
Pre-heat the oven to 180° C / 350° F. Oil a 12-hole standard muffin tin with a bit of olive oil or line the tin with cupcake liners.
In a medium bowl combine all the dry ingredients apart from chopped pistachios.
In another large bowl, whip aquafaba** until it has soft peaks.
Whisk in the rest of wet ingredients until marmalade dissolves completely.
Mix dry ingredients into the wet ones slowly, until well combined. The mixture should be quite runny.
Distribute the mixture evenly between 12 muffin holes. Bake in the pre-heated oven until tops are lightly browned and an inserted toothpick comes out clean (about 30-35 minutes).
While the cupcakes are baking, combine syrup ingredients in a small pot and bring to a gentle simmer.
As soon as the cupcakes are out of the oven, brush them with hot syrup several times allowing it to soak into the cake between each go.
Return leftover syrup to the stove for 5-10 minutes, let it come to the boil and thicken slightly. Brush thickened syrup onto the cakes and sprinkle with pistachios (or almonds). Thicker syrup will keep them in place better.
Recipe by The Best Video Recipes for All at https://recipes-for-all.com/orange-semolina-cupcakes/