Menu
Menu
What a better way to satisfy the craving for a cake without having to bake a whole cake? Making miniature cakes, of course!
Cupcakes are exactly that, miniature cakes that bring us all the good things of a classic cake but in individual portions. (I don’t mean to say it’s just to eat one :D)
The first reference to cupcakes appears in a book called “American Cookery” by Amelia Simmons in 1795, where the reference to “a cake to be baked in small cups” appeared instead of the big layered cakes. But the first reference to the word cupcake itself only appears in the mid-19th century in a cookbook by the American author Eliza Leslie.
Despite everything, the invention of the cupcake is not attributed to anyone in particular, and most of the recipes were developed in home kitchens and passed down from generation to generation, also suffering their adaptations.
Cupcakes began to be sold in 1919 by the American bakery “Hostess” who introduced the cupcake to the market as a small snack.
One of the reasons that made the madness for cupcakes grow to this day was the fact that it is a mini cake, easily shareable on birthdays or any other celebrations. It’s a miniature cake, with icing, fillings and toppings, that we eat whole! It’s literally a whole cake just for us! In addition, it always looks amazing in a showcase or party table! And by the way, they are truly irresistible, and they are just a hand away!
I’ve already made some cupcake recipes, some easier than others, but today I wanted to bring you a really simple one, so you can easily bake it at home and make a simple tea between friends a sweeter and tastier moment.
EASY | LOW BUDGET | MOIST | PERFECTLY SWEET | PERFECT TO SHARE | TOPPED WITH A DELICIOUS BUTTERCREAM | COLORFUL
As usual around here, the recipe for these orange cupcakes is super simple! Made with just 6 ingredients and topped with a delicious and colorful buttercream that no one will be able to resist!
The first thing to do are the cupcakes. Mix the dry ingredients, mix the wet ingredients, mix wet with dry, put in the oven and voilá!
Once out of the oven, the cupcakes need to cool down completely before being decorated. If you want to speed up this process you can put it in the fridge.
To decorate I chose to make the traditional buttercream and give it a lilac hue, which you can choose from any other color of your choice.
And as I wanted them to be even cuter, funnier and colorful, I used the Bett´r Choco Spaceships to place on top of the buttercream.
These dragees they reminds me of smarties in every way, colorful on the outside and chocolate on the inside, they certainly took me back to my childhood. They are 100% plant-based, organic and gluten-free a good alternative for everyone who wants to enjoy something sweet and colorful made with simple and natural ingredients such as cane sugar, cocoa paste, cocoa butter and natural dyes from spirulina. , saffron, carrot, radish and black currant. I became a super fan and I’m sure I’ll still decorate many cakes with them. (And eat straight from the package too, but don’t tell anyone ok?)
To make the buttercream you just need vegan butter, confectioner’s sugar (powder) and a dash of plant based milk. This powdered confectioner’s sugar is suitable for pastries has corn starch in its composition, which makes all the difference in the final result of your buttercream. Never grind sugar at home and expect the same result as powdered sugar suitable for pastry.
With these three ingredients you just need to first mix the butter, then add the sugar and mix again. Then, to make the cream even smoother and easier to work with, add a tablespoon of plant based milk at a time to the cream, and mix until it reaches a soft point, which does not too thin and run out but also not too hard. Finally, the coloring is added. I prefer gel food coloring but you can use powder or even liquid. (Note that the liquid can make the cream thinner)
Then just put the buttercream in a pastry bag with a piping tip of your choice, and apply over the entire surface of the cupcake. Be free and creative in this part. Finish with the dragees.
Let’s know the ingredients to make these orange cupcakes??
CUPCAKE
2 cups of whole spelt flour
1/2 cup coconut sugar
2 tsp of baking powder
1 cup and 1/2 of freshly squeezed orange juice
1/3 cup of olive oil
Zest of 2 oranges
TOPPING
150g of plant based butter (at room temperature)
340gr confectioner’s sugar (powedered)
2 to 4 tbsp of soy milk
1/2 tsp violet food coloring
1 package of Bett’r Choco Spaceships
CUPCAKE
2 cups of whole spelt flour
1/2 cup coconut sugar
2 tsp of baking powder
1 cup and 1/2 of freshly squeezed orange juice
1/3 cup of olive oil
Zest of 2 oranges
TOPPING
150g of plant based butter (at room temperature)
340gr confectioner’s sugar (powedered)
2 to 4 tbsp of soy milk
1/2 tsp violet food coloring
1 package of Bett’r Choco Spaceships
1- Preheat the oven to 180°C.
2- In a bowl, place all the dry ingredients of the cupcakes, preferably sieved, and stir it with a whisk.
3- In another bowl, place the orange juice, the olive oil and the zest of the oranges and stir well with the whisk until it becomes homogeneous.
4- Mix the wet ingredients with the dry ones and mix well with the whisk. Once all the ingredients are well incorporated, stop mixing to avoid a heavy dough.
5- Put small portions of the dough in cupcake molds and bake for about 20 minutes, or until you stick a toothpick and it comes out clean.
6- Remove from the oven and let it cool completely before decorating. To speed up this process you can put the cupcakes in the fridge.
7- While they cool down, make the buttercream. Place the butter in a bowl and beat with an electric mixer for about 8 minutes, or until the butter reaches a creamy texture and whitish color.
8- Add the sugar and beat again for about 8 minutes, or until you get a smooth cream. Add a tablespoon of soy milk and continue to beat until you get a cream that is easy to spread, but does not run or is too soft.
9- Add the food coloring and beat again, until the cream color is homogeneous.
10- Then, with the help of a pastry bag and a piping tip of your choice, place the buttercream inside and decorate the top of each cupcake.
11- Finish with the colored dragees.
1- Preheat the oven to 180°C.
2- In a bowl, place all the dry ingredients of the cupcakes, preferably sieved, and stir it with a whisk.
3- In another bowl, place the orange juice, the olive oil and the zest of the oranges and stir well with the whisk until it becomes homogeneous.
4- Mix the wet ingredients with the dry ones and mix well with the whisk. Once all the ingredients are well incorporated, stop mixing to avoid a heavy dough.
5- Put small portions of the dough in cupcake molds and bake for about 20 minutes, or until you stick a toothpick and it comes out clean.
6- Remove from the oven and let it cool completely before decorating. To speed up this process you can put the cupcakes in the fridge.
7- While they cool down, make the buttercream. Place the butter in a bowl and beat with an electric mixer for about 8 minutes, or until the butter reaches a creamy texture and whitish color.
8- Add the sugar and beat again for about 8 minutes, or until you get a smooth cream. Add a tablespoon of soy milk and continue to beat until you get a cream that is easy to spread, but does not run or is too soft.
9- Add the food coloring and beat again, until the cream color is homogeneous.
10- Then, with the help of a pastry bag and a piping tip of your choice, place the buttercream inside and decorate the top of each cupcake.
11- Finish with the colored dragees.
*This recipe was supported by Pronatural.com.pt
*You can find Bett’r’s Choco Paceships at the Pronatural online store with a 10% discount when using the code TAVG
*You can substitute whole spelt flour for whole wheat flour.
*You can substitute coconut sugar for white or yellow sugar.
*You can substitute the olive oil for another vegetable oil of your choice.
* Pay attention to the food coloring you use. Not all are suitable for vegans. The gel coloring I used was from deKora brand and has no animal-derived ingredients. The gelling agent of this food coloring is based on Agar-agar.
*This recipe was supported by Pronatural.com.pt
*You can find Bett’r’s Choco Paceships at the Pronatural online store with a 10% discount when using the code TAVG
*You can substitute whole spelt flour for whole wheat flour.
*You can substitute coconut sugar for white or yellow sugar.
*You can substitute the olive oil for another vegetable oil of your choice.
* Pay attention to the food coloring you use. Not all are suitable for vegans. The gel coloring I used was from deKora brand and has no animal-derived ingredients. The gelling agent of this food coloring is based on Agar-agar.
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!