These sweet orange cupcakes are surprisingly orange in flavour and colour. Topped with fluffy pink frosting the orange and pink combination is perfect for princess birthday parties or fun summer get-togethers. I used a 7-minute frosting recipe which results in a sticky, billowy, fluffy frosting that tastes just like marshmallows.
I googled the most common birthday date before writing this post and was surprised to find that it is someday in October. As well, I'm surprised that someone (besides myself of course) undertook some time to research this topic. In my part of the world, birthdays abound during May and June. Between my own, my daughters and close family we celebrate a birth almost every weekend starting May 1st through mid-June. Throw in an anniversary, Mother's day and Father's day and you can see why my son said to me last night... "Mommy are we having a party today? I want to have another party."
Come to think of it, my brother was born in late September and his wife is an October baby. I have a niece with a bday that time of the year as well -- maybe there is something to this October thing?
Needless to say, I've done a bunch of baking and I plan to share a number of my recipes over the next few weeks. Let me apologize first to anyone coming by for a visit for something green. There will be more healthy recipes, but sometimes life is sweet, sweet, and more sweet....
Baking feeds my soul in so many ways. There is the pleasure of turning out something that is both beautiful - cute, artistic - and indulgent. Satisfaction in the smiles of the kids when they see something that looks just too much like they dreamed.
A few notes about these cupcakes
This recipe falls into the latter category. A sweet orange-flavoured cupcake that happens to be vegan. This is a sweet and moist cake. Full of orange flavour and surprisingly orange from the juice and zest.
The frosting of choice is not vegan but it is a favourite. The frosting is egg white based. I make it often. It is almost fat-free and is one of my daughter's favourites. Soft, billowy, sticky - it's like each cupcake has a perfect pink marshmallow on top. Perfect for a little girl's party. Tinted pink, it reminds me of a princess dress.....
If you are looking for a fluffy vegan frosting I've used this recipe from the Minimalist baker a few times with great results. You can tint it pink too.
More birthday celebration-worthy cakes
- Strawberry and Vanilla Ice Cream Cake
- Key Lime Pie Cheesecake
- Pumpkin Spice Layer Cake
- Chocolate Guinness Cake
📖 Recipe
Orange Cupcakes
Equipment
- 12 cup cupcake or muffin tin
Ingredients
For the orange cupcakes
- 1-½ cup all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup orange juice
- ⅓ cup vegetable oil
- 1 tablespoon grated orange zest
- 1 tablespoon white or cider vinegar
- 1 teaspoon vanilla
For the 7 minute frosting
- 5 tablespoon water
- ¼ teaspoon cream of tartar
- 1-⅓ cups sugar
- 2 large egg whites
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla
- food colouring paste of your choice.
Instructions
For the cupcakes
- Preheat oven to 350.
- Line cupcake or muffin tin with paper liners.
- Whisk together the dry ingredients (flour through salt).1-½ cup all-purpose flour, 1 cup sugar, ½ teaspoon salt, 1 teaspoon baking soda
- Add the remaining ingredients and stir until smooth. Scoop batter into paper liners.1 cup orange juice, ⅓ cup vegetable oil, 1 tablespoon grated orange zest, 1 tablespoon white or cider vinegar, 1 teaspoon vanilla
- Bake the cupcakes until a toothpick inserted into the centre comes out clean. 15-18 mins. But be careful -- you may want to check it after 12, depending on your oven.
For the 7 minute Frosting
- You will need a stainless-steel bowl that fits over a pot of simmering water, for a double-boiler effect, a glass thermometer to monitor the temperature and a handheld mixer.
- Whisk all ingredients in a bowl. Set bowl over a wide, deep pot filled with 1 inch of simmering water. Make sure the water level is at least as high as the depth of the egg whites in the bowl.5 tablespoon water, ¼ teaspoon cream of tartar, 1-⅓ cups sugar, 2 large egg whites, 1 tablespoon light corn syrup
- Using a handheld mixer, beat the whites on low-speed until the mixture reaches 140 F. Do not stop beating while the bowl is on top of the water or you will end up with overcooked egg whites or scrambled eggs. If you need to, remove the bowl from on-top of the simmering water to measure the temperature - or get a helper.
- Once the egg whites have reached 140 F, beat on high-speed for exactly 5 mins.
- Remove the bowl from the double boiler and beat on high speed for 2-3 more minutes to cool. Add in vanilla and food coloring.1 teaspoon vanilla, food colouring paste of your choice.
- Use the day it is made. Use a piping bag to ice cupcakes.
Notes
Nutrition
Orange Cupcake (Vegan)
- 1-½ cup all-purpose flour
- 1 cup
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup orange juice
- ⅓ cup vegetable oil
- 1 tablespoon grated orange zest
- 1 tablespoon white or cider vinegar
- 1 teaspoon vanilla
frosting
- 5 tablespoon water
- ¼ cream of tartar
- 1-⅓ cups sugar
- 2 large egg whites
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla
- food colouring paste of your choice.
Preheat oven to 350.
Line cupcake or muffin tin with paper liners.
Whisk together the dry ingredients (flour through salt).
Add the remaining ingredients and stir until smooth. Scoop batter into paper liners and bake until toothpick inserted into the centre comes out clean. 15-18 mins. But be careful -- you may want to check it after 12, depends on your oven. (For a cake - 8x8 pan, bake 30-35 mins.)
Allow to completely cool before icing. This cake is moist enough, you can make it the night before and store in the fridge for frosting and serving the next day.
Marshmallow Frosting
This is a oldfashioned 7-minute frosting, tinted pink. (I'm not sure why they call this stuff 7 minute frosting -- it takes at least 15!)
You will need a stainless-steel bowl that fits over a pot of simmering water, for a double-boiler effect, a glass thermometer to monitor the temperature and a handheld mixer.
Whisk all ingredients in a bowl. Set bowl over a wide, deep pot filled with 1 inch of simmering water. Make sure the water level is at least as high as the depth of the egg whites in the bowl.
Using a handheld mixer, beat the whites on low-speed until the mixture reaches 140 F. Do not stop beating while the bowl is on top of the water or you will end up with overcooked egg whites or scrambled eggs. If you need to, remove the bowl from on-top of the simmering water to measure the temperature - or get a helper.
Once the egg whites have reached 140 F, beat on high-speed for exactly 5 mins. Remove the bowl from the heat and add:
Beat on high-speed for another 3 minutes to cool the frosting.
Use as soon as possible after it is made. Note, this will melt into a sticky gooey mess if left in the heat.
