DirectionsStep1Line a cupcake or muffin pan with 12 paper liners see note 1Step2Preheat the oven to 370°F (190°C) 170°C (fan)Step3Whisk together the eggs, sugar, and vanilla extract in a bowl until the sugar dissolves (this should take about 2 minutes)Step4Add the oil and orange juice to the mixture and whisk until combined.Step5Sift in the flour, baking powder and salt.Step6Mix gently until combined. Make sure not to over mix.Step7Divide the batter among the cupcake liners, about 3⁄4 batter in each liner.Step8Bake in a preheated oven of 370°F (190°C) 170°C (fan) for 20 - 25 minutes.Step9Let cool for 10 minutes in the pan then remove and continue cooling on a wire rack.Step10Using a small sharp knife or vegetable peeler, cut the peel off an orange in long strips. Cut off any white pith on the peel then dice the strips into tiny blocks.Step11Combine the white sugar and water in a medium heavy based saucepan over medium heat and stir gently just until the sugar dissolves.Step12Toss in the chopped orange peel and let it cook on medium low heat until it turns soft and the syrup gets thicker, which should take around 20 minutes.Step13After that, add in a tablespoon of cold water and let it simmer for an additional minute. Once done, take it off the heat and leave it in the syrup for another 10 minutes to further soften.Step14Finally, you can spoon the orange peel onto the cooled cupcakes, either with a drizzle of the syrup or without it.Step15If the sugar solidifies or forms crystals during the cooling process, simply return it to low heat on the stove and warm it up until it transforms back into a syrupy, liquid consistency.Step16On the countertop at room temperature: Store in an airtight container for about 4 daysStep17In the refrigerator: Store in an airtight container for about a week. Warm in the microwave for a few seconds before eating.Step18In the freezer: Store without topping in an airtight container for about three months. Thaw in the refrigerator or on the counter.Step19Food safe / Freezer safe airtight containers or zip bags ensures that the cupcakes do not absorb scents from other food while they are storedIngredientsIngredients2 Large Eggs⅔ cupCastor Sugar (or white granulated sugar)1 teaspoonVanilla Extract½ cupOil (use a neutral flavored oil like canola, sunflower or vegetable oil)½ cupOrange Juice (freshly squeezed)1 cupUK OR Cake Flour (all purpose same as plain flour)1 teaspoonBaking Powder½ teaspoonSalt⅓ cupWhite Granulated Sugar⅓ cupWater1 tablespoonOrange (diced, peel)See moreNutritionalNutritional202 Calories10 gTotal Fat31 mgCholesterol26 gCarbohydrate145 mgSodium2 gProteinFrom thegardeningfoodie.comRecipeDirectionsIngredientsNutritionalExplore furtherSuper Moist Orange Cupcakes No Egg No Milk No Butter …howcookingpro.comEggless orange cupcakes recipe No eggs No milk No butter …youtube.comEggless Orange Cupcakes (eggless baking) - Ruchiskitchenruchiskitchen.comVegan Orange Cupcakes – Shirley Cookingshirleycooking.comTerry's Chocolate Orange Cupcakes! - Jane's Patisseriejanespatisserie.comRecommended to you based on what's popular • Feedback
Easy Orange Cake
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