These Eggless orange cupcakes with orange dark chocolate ganache frosting are extremely easy to make. The recipe requires very few homely ingredients, and provide all the elegance you’ll ever need for a flavourful dessert.
[cooked-sharing]
Pre-heat the oven to 180C.
In a large bowl, beat yogurt and powdered sugar using a wire whisk until light and pale.
Add fresh orange juice, oil and orange zest and beat it again for a minute.
Now sift together the flour, baking soda and baking powder into wet ingredients.
Now gently whisk for 40-60 seconds until smooth. Add vanilla essence and mix well until incorporated.
Don’t overbeat the batter or you could end up with tough cupcakes.
Using Ice Cream Scooper pour the batter into the paper liners, about 3/4 of the way full.
Bake the cupcakes for 15-20 minutes or until a toothpick inserted into the middle of a cupcake comes out clean.
Remove from the oven and allow the cupcakes to cool.
Ensure they’re completely cool before adding the frosting.
Add orange zest into cream and heat the cream in a saucepan or microwave it until hot but not boiling.
Then strain it before pouring over chopped dark chocolate and add butter. Cover it for 5 minute.
Stir gently until melted and smooth.
Allow to cool to room temperature and then cover and leave for couple of hours until it has thickened slightly but is still soft.
Frost the cooled cupcakes however you like. I love using the star tip fitted in a piping bag for cute, simple ruffles and rosettes.
You could also just spread the frosting on using a spatula if you like.
Top with some fresh orange slice. It’s totally optional, but make any cupcake infinitely more fun.
If you’re eating the cupcakes on the same day, know that frosting is the best way to preserve your cupcakes and keep them from going stale.
If you’re keeping them for another day, store in an airtight container in the fridge for up to 3 days.
Remove from the fridge an hour before serving to soften the cupcakes and frosting.
Ingredients
Directions
Pre-heat the oven to 180C.
In a large bowl, beat yogurt and powdered sugar using a wire whisk until light and pale.
Add fresh orange juice, oil and orange zest and beat it again for a minute.
Now sift together the flour, baking soda and baking powder into wet ingredients.
Now gently whisk for 40-60 seconds until smooth. Add vanilla essence and mix well until incorporated.
Don’t overbeat the batter or you could end up with tough cupcakes.
Using Ice Cream Scooper pour the batter into the paper liners, about 3/4 of the way full.
Bake the cupcakes for 15-20 minutes or until a toothpick inserted into the middle of a cupcake comes out clean.
Remove from the oven and allow the cupcakes to cool.
Ensure they’re completely cool before adding the frosting.
Add orange zest into cream and heat the cream in a saucepan or microwave it until hot but not boiling.
Then strain it before pouring over chopped dark chocolate and add butter. Cover it for 5 minute.
Stir gently until melted and smooth.
Allow to cool to room temperature and then cover and leave for couple of hours until it has thickened slightly but is still soft.
Frost the cooled cupcakes however you like. I love using the star tip fitted in a piping bag for cute, simple ruffles and rosettes.
You could also just spread the frosting on using a spatula if you like.
Top with some fresh orange slice. It’s totally optional, but make any cupcake infinitely more fun.
If you’re eating the cupcakes on the same day, know that frosting is the best way to preserve your cupcakes and keep them from going stale.
If you’re keeping them for another day, store in an airtight container in the fridge for up to 3 days.
Remove from the fridge an hour before serving to soften the cupcakes and frosting.
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