Friday, April 10, 2015

Eggless Orange Cupcake

Yields: 24 cupcakes


All Purpose Flour (Maida) - 3 cups
Baking Powder - 1 tablespoon
Baking Soda - 3/4 teaspoon
Allspice Powder - 1/2 teaspoon
Salt - 1/2 teaspoon
Vegetable Oil - 1 cup
Sugar (small granules) - 1 1/4 cups
Ener G (egg replacer) - 6 teaspoons
Lukewarm Water - 3/4 cup
Orange Juice - 1 cup
Orange Zest - 2 teaspoons

Frosting of your choice (optional, I used Blue Raspberry flavor by Pillsbury, or prepare yourself)
Cake Sprinkles of your choice (opional)


  1. Preheat the oven to 350F/180C.
  2. Line the muffin tins with paper liners.
  3. Sieve together all-purpose flour, baking powder, baking soda, allspice powder and salt thrice.
  4. In a bowl, mix Ener-G and lukewarm water thoroughly so that there is no lump.
  5. Take oil and sugar in a mixing bowl. Whisk thoroughly.
  6. Add Ener-G mixture, mix well.
  7. Now add orange zest and orange juice. Mix until well combined.
  8. Pour the batter into each paper liner in the tin until 3/4rth filled.
  9. Bake for 25 to 30 minutes or until the skewer inserted in the centre of the cupcakes comes our clean.
  10. Place the cupcakes on a cooling rack and allow them to cool for about 10 minutes.
  11. Serve. If you want to frost them, wait for the cupcakes to cool down to temperature and then frost them, top with cake sprinkles and serve.


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