Food recipes
Vegan Chocolate Orange (Jaffa) Cupcakes
Vegan Chocolate Orange (Jaffa) Cupcakes Ingredients: cocoa, dry powder, unsweetened water, bottled, generic sugars, granulated butter, without salt wheat flour, white, all-purpose, unenriched leavening agents, baking...
Vegan Chocolate Orange (Jaffa) Cupcakes
Ingredients:
cocoa, dry powder, unsweetened
water, bottled, generic
sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
orange juice, raw
orange juice, raw
Directions:
Blend cocoa powder and hot water.
Combine the sugar, butter substitute, flour, baking powder and applesauce in a bowl.
Beat for 3 to 4 minutes until pale and creamy.
Put half the mixture into a second bowl.
Fold the orange juice and rind into one bowl.
Fold the cocoa-water into the other bowl.
Spoon the two mixtures evenly into lined or greased cupcake tins.
Draw a knife through the mixture to create a marble effect.
Bake at 350F for 20 or until a toothpick inserted in the center comes out clean.
Remove from the oven and leave to cool in the tin for 5 minutes.
Cool completely on a wire rack.
Ingredients:
cocoa, dry powder, unsweetened
water, bottled, generic
sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
orange juice, raw
orange juice, raw
Directions:
Blend cocoa powder and hot water.
Combine the sugar, butter substitute, flour, baking powder and applesauce in a bowl.
Beat for 3 to 4 minutes until pale and creamy.
Put half the mixture into a second bowl.
Fold the orange juice and rind into one bowl.
Fold the cocoa-water into the other bowl.
Spoon the two mixtures evenly into lined or greased cupcake tins.
Draw a knife through the mixture to create a marble effect.
Bake at 350F for 20 or until a toothpick inserted in the center comes out clean.
Remove from the oven and leave to cool in the tin for 5 minutes.
Cool completely on a wire rack.