I was gifted some organic oranges, so I made some orange bread cupcakes.
An alternative to the classic orange bread cake, providing portioned servings.
Suitable for children going to school, a healthy and nutritious snack to put in the backpack for a break.
The orange bread cupcakes are soft and incredibly fragrant treats perfect for breakfast, a snack, and a sweet treat for bedtime.
The simple and quick dessert to make, blend the fruit with the peels and add it to the batter, releasing an intense citrus fragrance during baking.
- Portions: 22
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.8 cups all-purpose flour
- 1 cup sugar
- 14 oz oranges
- 1/2 cup milk
- 1/3 cup vegetable oil
- 3 eggs
- 1 packet of baking powder
- as needed powdered sugar
Tools
- Mixer
- Cupcake Liners
- Muffin Tin
- Blender
Steps
Thinly slice the orange peels, avoiding the white parts, cut them into small pieces, and then peel the oranges and cut the segments into cubes.
Pour peels and pulp into the blender jar and blend.
In a bowl, pour the eggs and sugar, and beat with the mixer.
Pour the blended oranges and peels, stir and gradually add the flour mixed with the baking powder.
Place the cupcake liners in the muffin tin and fill them 3/4 full, considering the rise during baking.
Preheat the oven to 350°F and bake for 25-30 minutes.
Let them cool and sprinkle with powdered sugar.
The orange bread cupcakes are the perfect dessert to end a meal on a sweet note.
