These cupcakes are perfection! The orange and ginger combination works so well here. You have that hint of spice from the fresh ginger and the sweet fragrance of the orange…spectacular! Give this recipe a try!
This post is dedicated to one of my Instagram followers, Kornelija, who’d requested this recipe in time for Christmas. For you beautiful :)
Orange Ginger Cupcakes with Sucre Brûlée Yields: 30 Cupcakes
3/4C Earth Balance vegan spread
2Tbsp ground flaxseed
1/4C plus 2Tbsp water
3Tbsp finely grated orange zest
2Tsp vanilla extract
2 1/2C flour, sifted
1Tbsp baking powder
1/2 Tsp salt
2Tbsp fresh orange juice
1Tbsp lemon juice
1C coconut milk
1Tbsp minced fresh ginger (see note in step 5)
1. Preheat oven to 350°F.
2. Combine lemon juice with coconut milk. This helps to sour the milk and mimic the taste and consistency of buttermilk. Set aside.
3. In a stand mixer with the paddle attachment, or a hand mixer, beat vegan spread and sugar until light and creamy in texture, around 3 minutes.
4. In a small bowl, whisk together ground flax with water until frothy. Add to sugar mix.
5. Add vanilla extract, ginger, and orange zest, and combine until fully incorporated. Scrape down bowl if needed.
Note: Using fresh ginger vs ground ginger will yield different taste results – the taste isn’t interchangeable. Fresh ginger gives the cupcakes a more full-bodied, almost sweet flavour, whereas the ground ginger lends a more spicy note, reminiscent of gingerbread cookies and the like. So if you don’t have fresh ginger on hand, you may substitute with 1 teaspoon ground ginger and combine with the dry ingredients (flour, baking powder, and salt).
6. Next, in a medium bowl, combine sifted flour, baking powder, and salt.
7. Turn mixer speed to low and add half of the flour mixture into bowl. Mix until just combined. Then add all of the soured milk and orange juice and combine. Finally, finish with the other half of the flour and mix on low speed until fully combined then increase to medium speed and beat for 30 seconds more, scrape sides once if needed.
8. Drop batter into cupcake liners and fill halfway to the top.
9. Bake in the oven for 20 minutes, until toothpick inserted comes out clean.
10. Let cool slightly before enjoying. Dust with some icing sugar if you want to skip the burnt sugar topping.
My brother bought me a torch and we had so much fun burning the sugar!
To make the burnt sugar:
11. Add 1 cup sugar onto a non-stick pan and cook on medium high heat until it begins to melt and turn into a light amber colour.
Be sure to remove promptly because the sugar will continue to cook and darken.
You can either pour right out of the pan onto each cupcake, or if using a spoon is desired, scoop about a tablespoon worth on top of each cupcake to give it that burnt look and taste we’re after.
The sugar will harden and turn into a crunchy candy coating!
Smells absolutely incredible, tastes delicious, and is quite perfect for this time of year.
Bon appetit! xo