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Recipe by Sharon Zwickler

Orange Coconut Cupcakes with Blood Orange Extract

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Orange Coconut Cupcakes with Blood Orange Extract
Parve Parve
Easy Easy
24 Servings
Allergens

Contains

- Gluten - Wheat - Soy - Egg
45 Minutes
Diets
- Vegetarian - Pescatarian

The Blood Orange Extract from BaktoFlavors.com has a very orange smell and doesn’t have the fake scent that the extract from “Krogers” has. I was pleasantly surprised that it was clear. I didn’t want a strange orange tint to what I was going to make. I wasn’t sure how strong it was – for instance, a tiny bit of mint goes a LONG way, but vanilla can be used liberally. I found it to be somewhere in between and used for this recipe one teaspoon, which was just right!

Ingredients

Main ingredients

  • 3 sticks margarine, room temperature

  • 2 cups sugar

  • 5 eggs

  • 1 and 1/2 teaspoons Gefen Vanilla Extract

  • 1 teaspoon Blood Orange Extract (I used Bakto Blood Orange Extract)

  • 1 teaspoon orange zest

  • 3 cups flour

  • 1 teaspoon Haddar Baking Powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon kosher salt

  • 1 cup Gefen Soy Milk with 1 teaspoon of vinegar added to it

  • 7 ounces unsweetend shredded coconut

Directions

Make the Cupcakes

1.

Preheat oven at 325 degrees Fahrenheit. Line muffin pans with liners.

2.

Cream margarine and sugar. Add eggs one at a time, scraping in between. Add extracts and zest.

3.

In a seperate bowl sift together flour, baking powder, baking soda and salt.

4.

Alternate adding the dry ingredients and the soy milk in three parts, beginning and ending with dry. Mix until just combined. Fold in the coconut.

5.

Fill muffin liners with batter. Bake for 25–30 min. Allow to cool for 10 minutes in the pan before transfering and cooling completely.

6.

Top with icing/frosting if desired.

Notes:

This recipe was part of a series done using Bakto Flavors Products.

Recipe tags

blood oranges coconut cupcakes mini muffins orange oranges
Orange Coconut Cupcakes with Blood Orange Extract

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