Hey there, fellow foodies!
Get ready to have your taste buds dance with joy because I've got a recipe that's pure sunshine in a cupcake – Vegan Orange Semolina Cupcakes! Now, I know what you might be thinking – semolina in a cupcake? Trust me on this one; it's a game-changer! I used to make these all the time before I went vegan, and I have fond memories of how they were received. So, I decided to give them a plant-based makeover.
These aren't your average cupcakes; they're little balls of zest, love, and a touch of adventure, perfect for anyone looking for a treat that's both delicious and relatively healthy. I mean, who doesn't love a good story behind a recipe? So here is a little anecdote for you. I was once filmed for a travel show and made this cake for the film crew. At the time it was not vegan, but it was a huge hit. So, I was inspired to re-imagine it as a vegan cupcake. Even my non-vegan neighbors couldn't get enough of these, so I knew I had something good on my hands.
These cupcakes are incredibly easy to make, and they are bursting with the bright flavor of fresh oranges. We're using a mix of fresh orange juice and marmalade to give them a fantastic depth of flavour. Plus, the semolina adds a beautiful texture that's both delicate and satisfying. And, of course, we're using the magical aquafaba (aka chickpea water!) to create that perfect, light and fluffy texture. Don't be scared; it's much easier than it sounds!
So whether you're a seasoned baker or just starting out, these cupcakes will be your new go-to treat for any time you want a bit of sunshine.
Recipe: Zesty Vegan Orange Semolina Cupcakes
Yields: 12 cupcakes Prep Time: 20 minutes Cook Time: 30 minutes
Ingredients:
Wet Ingredients:
- 135 ml ( ½ cup + 1 tbsp ) mild olive oil
- 180 ml ( ¾ cup ) freshly squeezed orange juice
- 120 g ( 3/8 cup) fine-cut orange marmalade
- 6 tbsp ( 3/8 cup ) apple puree
- 3 ½ tbsp aquafaba
- Grated zest of 1 orange
Dry Ingredients:
- 50 g ( ½ cup ) desiccated coconut
- 60 g ( scant ⅓ cup ) brown sugar
- 70 g ( ½ cup + 1 tbsp ) plain flour, sifted
- 135 g ( ¾ cup ) fine semolina (for cakes)
- 1 ½ tbsp ground almonds / almond flour
- 1 ½ tsp baking powder
- Chopped pistachios or almonds, to decorate (optional)
Syrup:
- 360 ml ( 1 ½ cups) orange juice
- 100 g ( ½ cup ) sugar (brown is nice)
Instructions
- Preheat your oven to 180°C (350°F). Grease a 12-hole muffin tin or line with cupcake liners.
- In a medium bowl, combine all dry ingredients, except the pistachios.
- In a large bowl, whip the aquafaba until soft peaks form. This will give our cakes a beautiful lift!
- Whisk in the rest of the wet ingredients until the marmalade is dissolved. The mixture will look quite runny, and that's okay.
- Slowly mix the dry ingredients into the wet ones until everything is well combined. Don't overmix!
- Distribute the mixture evenly between the muffin holes and bake for about 30-35 minutes, or until the tops are lightly browned and a toothpick inserted comes out clean.
- While the cupcakes bake, combine the syrup ingredients in a small pot and bring to a gentle simmer.
- Once the cupcakes are out of the oven, brush them with the hot syrup several times, allowing it to soak in between each brush.
- Return the leftover syrup to the stove for 5-10 minutes to let it come to a boil and thicken slightly. Brush the thickened syrup onto the cupcakes and sprinkle with pistachios or almonds.
Notes
- If you are making your own apple puree, simply peel and core two apples (like Granny Smith) and simmer them in a small pot with a splash of water until soft. Blend or mash it up.
- To make your own Aquafaba, soak dried chickpeas overnight, rinse, and then cook in plenty of water for about an hour until soft. Remove the chickpeas, and the remaining liquid is the aquafaba. If it is too runny, simmer it to reduce it, until it looks like egg whites. Cool before using.
I can't wait for you to try these zesty little gems! Don't forget to tag me on social media if you make them – I love seeing your takes on my recipes! Happy Baking!