These are a lovely treat for an afternoon spring tea! Lots of fresh orange juice in the cakes and a fluffy orange buttercream decorated with the beauty of edible flowers; they are a joy to make, serve and eat!
Rate this recipe!
| Prep Time | 20 minutes |
| Cook Time | 20-30 minutes |
| Servings |
dozen
|
Ingredients
- 1/3 cup vegan butter
- 3/4 cup sugar
- 1 1/2 teaspoons vanilla
- 2 cups all purpose flour
- 1 Tablespoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup orange juice
- 1 medium orange juice and finely grated rind of one orange
- 1 Tablespoon apple cider vinegar
Fluffy Orange Buttercream
- 1/2 cup vegan butter
- 2-3 cups sifted icing sugar
- 1 teaspoon vanilla
- 2 Tablespoons freshly squeezed orange juice
- 1 teaspoon finely grated orange rind
Ingredients
Fluffy Orange Buttercream
|
Rate this recipe!
|
Instructions
- Heat oven to 350 degrees F.
- Prepare your pans by spraying and lightly flouring. I used heart-shaped cupcake pans and then presented them upside down, with the top "bump" sliced off. (and eaten) You could use regular cupcake pans as well.
- In a large bowl, beat softened butter and sugar until fluffy. Add the vanilla and beat again.
- In a separate bowl, sift together the flour, baking soda, baking powder and salt.
- Mix together your orange juices, rind, and vinegar.
- Add your dry ingredients and your juice mix to the mixing bowl with the butter and mix until the batter is smooth.
- Spoon your batter evenly into your cupcake pans. 2/3's full works well.
- Bake for about 20 minutes or until a skewer inserted into the cake comes out clean.
- Let cool completely before icing.
Fluffy Orange Buttercream
- In a large mixing bowl, beat butter until fluffy.
- Add the remaining ingredients and beat until you have the desired texture, adding more sugar or juice as needed.
- Using a large tip on an icing bag (or a ziplock bag with the corner cut and the tip pushed in) pipe your icing onto the cooled cakes. Generously decorate with edible flowers for a beautiful and delicious treat!
Recipe Notes
The cakes can be made a day or two ahead and stay moist. The buttercream is better fresh.
