Super yummy, moist and bursting with citrus-y flavors! That’s what these eggless orange cupcakes are all about! With just 10-15 minutes of prep time and 20 minutes of baking, these are ready under 40 minutes.
This orange cupcake recipe is a result that I achieved by playing around with my to go basic vanilla cake recipe . I’ve changed the method from creaming to the muffin method, which is much simpler provided you don’t over mix the batter.
I’ve swapped the butter for oil since that’s much more feasible to use for this method. I find a direct 1:1 substitution of butter to oil makes the cake very oily, so I’ve reduced it to 1/3 cup instead of 1/2 cup oil. I added a little butter extract to still compensate for the butter flavor, so you have the best of both ingredients 🙂
For the eggs, I’ve simply substituted it with yogurt. I have tried substituting it with flax meal egg in the past and it didn’t work out, I’ve trashed many a cake because they were really inedible. Flax meal egg is not the right substitute for a sponge cake but would be great for muffins and other cakes.
I’ve tried using them in brownies too, which I will be sharing soon, and it worked like a charm 🙂 I’m happy with the way all my eggless baking experiments have turned out, so finally, I can share some lovely, egg free baked goodies with you guys!
This homemade eggless orange cupcake is really soft & moist, you can see the texture of the sponge in the pictures below. The orange flavors add a something special to this ordinary sponge cake making it a delight to devour! I intended on frosting these with chocolate buttercream but thought they were so good on their own without the frosting. Even cream cheese frosting with a bit of orange zest would be a wonderful frosting for these eggless orange cupcakes.
Next time I intend varying this recipe a little with the addition of cocoa powder in the batter for a chocolate orange cupcake, hmm now isn’t chocolate and orange a match made in heaven???
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STEP BY STEP INSTRUCTIONS TO MAKE EGGLESS ORANGE CUPCAKES | ORANGE JUICE CUPCAKES
1.Prepare a muffin tin with cupcake liners and set aside. Also, preheat the oven to 350 F/ 180 C.
2.In a mixing bowl, sieve all the dry ingredients from a height. Whisk well and set aside. Sieve 2-3 times for a lighter and airy cake.
3.In another mixing bowl, add all the wet ingredients, whisk well until everything is well combined and you have a homogeneous mixture.
5.Transfer the batter to a prepared muffin tin, filling about 2/3 rd, bake at 350 F for about 15-18 minutes or until a toothpick inserted in comes out clean (Do not over bake as you will end up a with a crusty top). Transfer to a wire rack, let it cool completely before frosting it.
NOTES
1.Do refer to this site, for common mistakes to avoid whilst using the muffin method. The most common one being, beating the batter until no lumps are visible, which is a big no! The lumps do disappear as the batter bakes.
2.If you wish to add eggs, use 2 eggs in place of yogurt.
3.For cranberry orange cupcakes – Add 1/2 cup of dried cranberries coated with 1 tbsp flour and fold it gently in the batter before transferring it to the muffin tin.
4.For chocolate orange cupcake recipe – Swap 1/4 cup of flour with cocoa powder.
5.You can add some orange food color to the batter.
6.You can also make a simple orange loaf cake using this recipe in a standard loaf pan.
7.For vegan orange cupcakes , use vegan yogurt.
HOW TO MAKE EGGLESS ORANGE CUPCAKES | MOIST ORANGE CUPCAKES?
Eggless Orange Cupcakes | Orange Cupcake Recipe
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
Dry ingredients
- 1 & 1/2 cup all-purpose flour, spooned and leveled
- 1 & 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Wet ingredients
- 1 cup granulated sugar
- 1/2 cup non-sour yogurt
- 1/2 cup orange juice, freshly squeezed or store bought
- 1/3 cup vegetable oil
- Zest of an orange, avoid the bitter pith, or 1 tsp of orange essence
- 1/2 tsp butter extract, optional
Instructions
- Prepare a muffin tin with cupcake liners and set aside. Also, preheat the oven to 350 F/ 180 C.
- In a mixing bowl, sieve all the dry ingredients from a height. Whisk well and set aside. Sieve 2-3 times for a lighter and airy cake.
- In another mixing bowl, add all the wet ingredients, whisk well until everything is well combined and you have a homogeneous mixture.
- Make a well in the bowl of the dry ingredients, add the wet ingredients to the dry. Mix just until combined (about 15 strokes) and no more flour pockets are visible. Do not over mix, or you will end up with a pretty dense cake. A few lumps are okay in the batter. Check notes to read more about it in details.
- Transfer the batter to a prepared muffin tin, filling about 2/3 rd, bake at 350 F for about 15-18 minutes or until a toothpick inserted in comes out clean (Do not over bake as you will end up a with a crusty top). Transfer to a wire rack, let it cool completely before frosting it.
Notes
- If you wish to add eggs, use 2 eggs in place of yogurt.
- For cranberry orange cupcakes - Add 1/2 cup of dried cranberries coated with 1 tbsp flour and fold it gently in the batter before transferring it to the muffin tin.
- For chocolate orange cupcake recipe - Swap 1/4 cup of flour with cocoa powder.
- You can add some orange food color to the batter.
- You can also make a simple orange loaf cake using this recipe in a standard loaf pan.
- For vegan orange cupcakes , use vegan yogurt.
I hope you enjoyed these easy orange cupcakes . I would love to hear from you if you try them out! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
Eggless Orange Cupcakes | Orange Cupcake Recipe
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
Dry ingredients
- 1 & 1/2 cup all-purpose flour, spooned and leveled
- 1 & 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Wet ingredients
- 1 cup granulated sugar
- 1/2 cup non-sour yogurt
- 1/2 cup orange juice, freshly squeezed or store bought
- 1/3 cup vegetable oil
- Zest of an orange, avoid the bitter pith, or 1 tsp of orange essence
- 1/2 tsp butter extract, optional
Instructions
- Prepare a muffin tin with cupcake liners and set aside. Also, preheat the oven to 350 F/ 180 C.
- In a mixing bowl, sieve all the dry ingredients from a height. Whisk well and set aside. Sieve 2-3 times for a lighter and airy cake.
- In another mixing bowl, add all the wet ingredients, whisk well until everything is well combined and you have a homogeneous mixture.
- Make a well in the bowl of the dry ingredients, add the wet ingredients to the dry. Mix just until combined (about 15 strokes) and no more flour pockets are visible. Do not over mix, or you will end up with a pretty dense cake. A few lumps are okay in the batter. Check notes to read more about it in details.
- Transfer the batter to a prepared muffin tin, filling about 2/3 rd, bake at 350 F for about 15-18 minutes or until a toothpick inserted in comes out clean (Do not over bake as you will end up a with a crusty top). Transfer to a wire rack, let it cool completely before frosting it.
Notes
- If you wish to add eggs, use 2 eggs in place of yogurt.
- For cranberry orange cupcakes - Add 1/2 cup of dried cranberries coated with 1 tbsp flour and fold it gently in the batter before transferring it to the muffin tin.
- For chocolate orange cupcake recipe - Swap 1/4 cup of flour with cocoa powder.
- You can add some orange food color to the batter.
- You can also make a simple orange loaf cake using this recipe in a standard loaf pan.
- For vegan orange cupcakes , use vegan yogurt.
This tomato chutney is spicy and tangy, made with fresh tomatoes, spices and seasoned with a flavor tempering. Learn how to make this really easy tomato chutney recipe, South Indian style with stepwise pictorials.
Tomato chutney is one of my recent favorite chutney’s to accompany idli’s and dosa’s. It is tangy from the flavor of the tomatoes itself and some chilli powder adds a nice heat.
I have always had dosas and idlis with the usual coconut chutney or the green coconut chutney coz that is what it is served along with in most restaurants, in Mumbai at least.
I discovered this chutney only when I started working and one of my South Indian colleague who was also the head of one of the departments, had got it for lunch. As we always sit to share our lunch, I tasted some and loved it.
It was nice and tangy with a little heat from the after taste. I got in touch with her through Whatsapp lately and she was kind enough to share the recipe again. Actually, she had shared the recipe earlier but I hadn’t been smart enough to jot it down. I just made it once and forgot about it!
So anyways here it is! I’m glad to have documented it now. There are tons of tomato chutney recipes online, this one is quite different.
For one, the tomatoes are not sautéed rather cooked in its own juices by reducing it down, and tempered with some seasonings. Secondly, you do not need a blender to make a paste, the tomatoes become mushy enough to just mash them with the back of a ladle.
My colleague uses only mustard seeds and asafoetida for the tempering, the curry leaves, chillies, and garlic are an addition I love. You may skip those.
Recipe courtesy: Mrs. Karuna
- STEP BY STEP INSTRUCTIONS TO MAKE TOMATO CHUTNEY RECIPE
- HOW TO MAKE TOMATO CHUTNEY RECIPE?
- Tomato Chutney Recipe
STEP BY STEP INSTRUCTIONS TO MAKE TOMATO CHUTNEY RECIPE
1.Wash tomatoes well, wipe them dry with a clean kitchen napkin. Dice into rough chunks.
2.Transfer to a thick bottomed pan, add red chilli powder and salt. Mix well. Cook covered on high flame for first 5 minutes, then reduce the heat to medium-low, and let them cook covered for another 10 minutes, stirring occasionally. When the tomatoes have softened, and most of the water has evaporated, add in the cumin and coriander powder. Mix well and saute for another 2 minutes.
3.Switch off the heat, and set aside.
4.For the tempering – Heat oil in a skillet, add mustard seeds, when they splutter, add garlic, once the garlic has turned golden brown, switch off the heat and add curry leaves, red chillies, and asafoetida. When the curry leaves and red chillies turn crisp pour the tempering over the prepared tomato chutney and mix well. Enjoy with idli, dosa’s etc. We enjoyed this with some delicious vermicelli idli’s, recipe here .
HOW TO MAKE TOMATO CHUTNEY RECIPE?
Tomato Chutney Recipe
Ingredients1x2x3x
Ingredients: Measuring cup used, 1 Cup = 250 ml (Makes 1/2 cup chutney)
- 300 grams tomatoes, about 2 cups roughly chopped tomatoes, I used 4 Roma tomatoes
- 1/2 to 1 tsp red chilli powder adjust as per desired heat
- 1/4 tsp cumin powder
- 1/2 tsp coriander powder
- salt, to taste
For the tempering
- 1 tbsp oil
- 1 tsp mustard seeds
- Pinch of asafoetida
- 1 garlic clove, sliced finely
- 2-3 red chillies
- 6-7 curry leaves
Instructions
- Wash tomatoes well, wipe them dry with a clean kitchen napkin. Dice into rough chunks.
- Transfer to a thick bottomed pan, add red chilli powder and salt. Mix well. Cook covered on high flame for the first 5 minutes, then reduce the heat to medium-low, and let them cook covered for another 10 minutes, stirring occasionally. When the tomatoes have softened, and most of the water has evaporated, add in the cumin and coriander powder. Mix well and saute for another 2 minutes.
- Switch off the heat, and set aside.
- For the tempering - Heat oil in a skillet, add mustard seeds, when they splutter, add garlic, once the garlic has turned golden brown, switch off the heat and add curry leaves, red chillies, and asafoetida. When the curry leaves and red chillies turn crisp pour the tempering over the prepared tomato chutney and mix well. Enjoy with idli, dosa’s etc. We enjoyed this with some delicious vermicelli idli’s.
I would love to hear from you , please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Thanks for visiting! Have a lovely week ahead!
Regards,
Freda
