Recipe by Sharon Zwickler

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Orange Coconut Cupcakes with Blood Orange Extract

Orange Coconut Cupcakes with Blood Orange Extract

Parve

24 Servings Serving Icon

45 Minutes

Easy

Allergens

Contains

- Gluten - Wheat - Soy - Egg

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!

Directions

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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