Royal Chocolate and Citrus Cupcakes
Cooking Time
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Cuisine
These Royal Chocolate and Citrus Cupcakes combine the rich taste of cocoa with the zestiness of lemon or orange, creating a harmonious blend of flavors that will delight sweet tooth enthusiasts. Easy to prepare and personalize, these cupcakes are an excellent choice for parties, birthdays, or simply for treating yourself. That said, you can also omit the cocoa (like we did), which will not change the flavor but will result in a lighter brown color.
Cupcakes have a long history, dating back to the early 19th century in the United States. The term “cupcake” first appeared in 1828 in a recipe book by Eliza Leslie. Originally, they were called cupcakes because they were baked in ceramic cups or cupcake molds. Over the years, cupcakes have evolved into versatile and creative desserts, often decorated with colorful frostings and various toppings. Today, they are enjoyed worldwide for their practicality and potential for personalization.
To make these delicious cupcakes, you will need a few basic tools. A muffin tin and paper liners are essential for baking the cupcakes evenly. A piping bag with various nozzles will help you create elegant decorations with the frosting. An electric mixer will make it easier to blend the ingredients for a smooth batter and a light, fluffy frosting. Finally, a sifter will be useful for sifting the flour and powdered sugar, ensuring a smooth, lump-free texture.
Whether you make them for a special occasion or simply to treat yourself, these Royal Chocolate and Citrus Cupcakes will bring joy and indulgence to your day. And for the final decoration, let your creativity shine!
Royal Chocolate and Citrus Cupcakes
Equipment
- 1 cupcake mold & paper boxes (Or silicone molds)
- 1 piping bag
Ingredients
For the cupcakes:
- 200 g all-purpose flour
- 200 g granulated sugar
- 40 g unsweetened cocoa powder (optionnal)
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 11 g baking powder
- 240 ml almond milk
- 70 ml vegetable oil
- 2 tablespoons apple cider vinegar
- 2 teaspoons vanilla extract
For the frosting:
- 200 g vegan margarine at room temperature
- 200 g powdered sugar adjust if the frosting is too thin
- 2 tablespoons lemon or orange juice
- 1 teaspoon vanilla extract
- 1 teaspoon turmeric or yellow/orange food coloring
Instructions
Prepare the cupcakes:
- Preheat your oven to 180°C (350°F) and place paper liners in a muffin tin.
- In a large bowl, sift together the flour, sugar, cocoa powder, salt, baking soda, and baking powder.
- In another bowl, mix the almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
- Combine the wet ingredients with the dry ingredients and mix until you have a smooth batter.
- Divide the batter evenly among the paper liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack before frosting.
Prepare the frosting:
- In a large bowl, beat the vegan margarine with an electric mixer until creamy.
- Gradually add the powdered sugar, beating well after each addition.
- Add the lemon or orange juice, vanilla extract, and turmeric or food coloring. Beat until light and fluffy.
- If the frosting is too thick, add a bit more lemon or orange juice. If it’s too thin, add more powdered sugar.
Frost the cupcakes:
- Once the cupcakes are completely cooled, use a piping bag to apply the yellow lemon/orange frosting to each cupcake.
- Decorate as desired.
A recipe proposed by Maison Marmite
