Blood Orange Coconut Cupcakes with Blood Orange Frosting

Well, with all of those delightful blood oranges in the fridge I knew I had to make some kind of cupcake with them. Something a little bit tropical would be nice. The awesome pink colour of the icing? That is 100% from the juice of the blood orange, no artificial colours what so ever. I love when fruits give us these fantastic colours, all the pretty none of the chemicals.
 Even all squished up the blood oranges look so very pretty. And the colour of the juice! Just look at that colour. I know, I’m kind of obsessed. I’ll stop now, let’s focus on what else is in these little delights.
We’ve got the usual suspects, flour, sugar, baking powder and some coconut oil. Coconut oil is one of my favourite discoveries in baking. It gives a lightness and a fluffiness to your baked goods that vegan margarine doesn’t. It does definitely give a coconut taste which I personally enjoy. You could also toss some coconut flakes in there too in order to really kick up the coconut flavour.
I didn’t get too fancy with the presentation on these. Some nice wrappers (pink for the blood oranges) and a nice dollop of frosting. No piping, nothing too pretty. I made these late at night to satisfy a sugar craving so there was no time to waste with fancy frosting techniques.
I always figure if I am putting fruit in my baked goods then they must be healthy for me . . . right? I realize that makes about as much sense as when people assume my baking is good for them because it’s vegan. That always makes me laugh, vegan doesn’t automatically mean healthy. There’s still a whole lot of white sugar in there kids. But that’s what makes it taste so good!
Blood Orange Coconut Cupcakes
 
1/3 cup coconut oil
3/4 cup granulated sugar
1 cup coconut milk
1/4 cup soy milk
1 tsp vanilla extract
1 tsp coconut extract
1 tbl finely grated zest of a blood orange
1 cup all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Blood Orange Buttercream Frosting
 
1/4 cup shortening
1/4 cup vegan margarine
2-3 cups confectioner’s sugar
1 tsp vanilla extract
1/4 cup blood orange juice
1 tsp finely grated zest from a blood orange
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