i was thrilled when a delivery from Melissa’s Produce arrived to my door! specializing in organic + exotic fruits, i received some seasonal items such as blood oranges, butternut squash + persimmons. you can find the oranges here.
so i got to baking. below i have the recipe for the blood orange zest cake- which uses coconut sugar + could probably be a delicious base for a muffin as well!
the pink icing is courtesy of some fresh squeezed blood orange juice + 2 other simple ingredients.
- 1 cup coconut sugar
- 1 3/4 cups flour (i used 1 cup all purpose, 1 cup of whole wheat- can also sub gluten free flour)
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup EVOO
- 1 cup unsweetened almond milk
- 1 tbsp. apple cider vinegar
- 1 tbsp. vanilla extract
- 1 tbsp. orange extract
- 2 tbsp. blood orange juice squeezed
- zest of 1 blood orange
first, preheat oven to 350 degrees.
mix together dry ingredients in large bowl.
in medium bowl combine the wet ingredients (oil through blood orange juice).
mix dry an wet ingredients as well as zest of orange.
place in a lined baking sheet (makes 12 cupcakes)
bake for about 20 minutes.
blood orange icing:
- 1/2 cup vegetable shortening
- 1 1/2 cups of powdered sugar
- 1/2 tsp. of vanilla extract (optional)
- 1-3 tbsp. of blood orange juice
using a mixer on medium, beat shortening until light and fluffy.
next, add in powdered sugar, vanilla extract, + 1 tbsp. of blood orange juice at a time as mixer is on low.
when smooth, set mixer to high for 1-2 minutes until light + fluffy.
ice cupcakes when completely cooled + garnish.
for the caramelized orange slice garnish:
slice the oranges into triangles, place on a baking sheet that has been sprayed with a bit of cooking spray to prevent sticking. dust with a sprinkle of coconut sugar. place in oven for about 20 minutes while the cupcakes are baking.
please enjoy these citrus flavored, pretty pink cupcakes free of dairy + eggs! kale’d it. if i do say so myself…
thanks Melissa’s Produce!