ORANGE SEMOLINA CUPCAKES
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.
Author: lazycatkitchen/Photo credit to lazycatkitchen.com
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.
