These cupcakes are light, fluffy and flavourful. The orange juice and orange zest give the cupcakes depth in their flavour. The vanilla yogurt is a nice change from adding sour cream and there are fewer calories. I thought I might try turbinado sugar in the cupcakes to see how it affected the flavour. I was very pleased with the results. Keeping with the theme of being ‘lighter’ there is just a simple dusting of icing sugar instead of a heavy buttercream icing. There is no butter in these cupcakes, which makes me happy! You could make an orange zest buttercream icing, but the cupcakes are delicious enough on their own.
½ cup of canola oil
¾ cup of turbinado sugar
zest of one organic orange
¼ cup freshly squeezed organic orange juice
½ cup of organic vanilla yogurt
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¼ cup confectioner’s sugar for dusting the tops
- Grate the zest of one organic orange and put in bowl.
- Squeeze the organic orange for ¼ cup of juice.
- In a large bowl mix orange zest, turbinado sugar, flour, baking powder, baking soda and salt.
- Whisk two eggs together in a separate bowl.
- Mix all of the wet ingredients (eggs, yogurt, orange juice and canola oil) with the dry ingredients.
- Stir all ingredients together and mix well with a wooden spoon.
- Grease the muffin pans and preheat the oven to 350 F.
- Divide batter into muffin pans, filling ¾ of the way full.
- Bake for 15-18 minutes.
- Makes about 12 regular sized orange cupcakes.
- Let cool fully.
- With icing sugar and a sieve, sprinkle icing sugar on top of cupcakes.