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Recipes > Vegan Clementine Cupcakes > ?srsltid=AfmBOoohVA84pzqg7_Hn3O92wrlBMP_hMNn1CJk6mQsXNS4S2FK778k

Vegan Clementine Cupcakes

No dairy, no eggs, but these vegan cupcakes have plenty of flavor, and superb texture: they're moist and tender, and can easily be served without their frosting, if you're in a hurry. And when time's no object? The orange icing adds a tasty final touch. Bonus: If any of your friends celebrate the Lunar New Year, treat them to these cupcakes during their New Year's celebration; clementines (mandarins) are a sign of abundance and good fortune.

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Prep

10 mins

Bake

15 - 18 mins

Total

25 mins

Yield

12 cupcakes

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Ingredients

Cupcakes:

  • Unbleached All-Purpose Flour — 2 1/4 cups (270g)
  • Granulated Sugar — 1 cup (198g)
  • Table Salt — 3/4 teaspoon
  • Baking Powder — 1 teaspoon
  • Baking Soda — 1/2 teaspoon
  • Bread and Cake Enhancer (optional, for moist texture) — 2 tablespoons (14g)
  • Peeled, Diced Seedless Clementines or Tangerines — 1 cup (156g to 184g)
  • Pure Vanilla Extract or King Arthur Fiori di Sicilia — 1 teaspoon or 1/4 teaspoon
  • Vegetable Oil — 1/3 cup (67g)
  • Orange Juice or Tangerine Juice — 1 cup (227g)
  • Coarse Sparkling Sugar (optional, for sprinkling on top) — —

Frosting:

  • Confectioners’ Sugar, Sifted — 2 1/4 cups (255g)
  • Table Salt — Pinch
  • Freshly Squeezed Orange Juice — 2 to 3 tablespoons (28g to 43g)

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PLAIN FLOUR UNBLEACHED 1KG (#1242)

PLAIN FLOUR UNBLEACHED 1KG (#1242)

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COARSE GRAIN SUGAR 1KG (#110292)

COARSE GRAIN SUGAR 1KG (#110292)

$2.10

COARSE SALT 100G (#66401)

COARSE SALT 100G (#66401)

$3.35

BAKING POWDER 500G (#62606)

BAKING POWDER 500G (#62606)

$3.35

Instructions

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  1. Preheat the oven to 400°F. Lightly grease and flour the wells of a muffin pan; or line the pan with paper liners, and grease the liners.
  2. To make the cupcakes: Whisk together all the dry ingredients, then stir in the chopped clementines or tangerines.
  3. In a separate bowl, whisk together the vanilla or Fiori, vegetable oil, and orange juice.
  4. Stir the wet ingredients into the dry ingredients; don’t over-mix, stir just until everything is moistened.
  5. Spoon the batter into the prepared muffin cups, filling each nearly full. A level (to slightly heaped) muffin scoop of batter for each cupcake works well here.
  6. Sprinkle the tops with coarse white sparkling sugar, if desired. If you plan on icing the cakes, skip the sparkling sugar.
  7. Bake the cupcakes for 15 to 18 minutes, until they’ve domed nicely. They won’t brown; that’s OK. to test for doneness, stick a toothpick into the center of one of the cupcakes in the middle of the pan; if it comes out free of moist crumbs, the cupcakes are done.
  8. Remove the cupcakes from the oven, and after 5 minutes transfer them to a rack to cool.
  9. To make the frosting: Whisk all of the ingredients together, adding 3 tablespoons orange juice to start. Dribble in more, a bit at a time, until the frosting is as soft as you like it. Drizzle and spread the frosting over the cooled cupcakes.
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Tips

  1. Is it a cupcake, or a muffin? This particular recipe is right in between. With frosting, it’s clearly a cupcake. Without, it’s a delicious breakfast muffin. Add a little zip by topping muffins with coarse white sparkling sugar before baking, if desired.

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PLAIN FLOUR UNBLEACHED 1KG (#1242)

2.65

FINE SUGAR 1KG (#1416)

2.15

BAKING POWDER 500G (#62606)

3.35

SODIUM BICARBONATE (BAKING SODA) 100G (#62713)

2.25

COARSE SALT 100G (#66401)

3.35

VANILLA EXTRACT 2 FOLD 33ML (#67819)

8.00

COARSE GRAIN SUGAR 1KG (#110292)

2.10

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