Eggless Orange Cup Cakes

Sweet and juicy oranges and the vibrant orange color are such a fantastic match by God. I love oranges for their flavor, taste and color :)

I have been having an orange every afternoon for the past few weeks and a sudden though arose last day and was debating with mom about the number of segments an orange would have ;) I was bidding for 10 and she said its 11 and justified saying that is the reason behind the name Orange(In tamil orange translates to numbers 6 and 5 which adds to 11) :P The debate is still on and google dint give me a convincing answer. So you guys can share your thoughts too ;)

I recently got these cute little oranges in the market and was so trilled about it. Sometimes in large oranges there might be a small segment in between two segments and if at all I get one of those, I would be so thrilled and happy to call it baby orange and have it with cheer ;) Now that these oranges were small and cute, I could not stop getting excited ;)

Decided to make something out of it and ended up with the cute looking cup cakes which have joined my favorite list in the recent past :)

Ingredients:

Orange juice - 1/2 cup
All purpose flour(maida) - 1 1/4 cup
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Powdered Sugar - 3 tbsp
Condensed milk(milk maid) - 200gms
Butter - 1/2 cup
Orange zest - 1/4 tsp
Whipped cream

Method:

Sift the maida, baking powder and baking soda together and keep it aside.

In a bowl, beat butter and sugar together for a min and then add the condensed milk and orange juice to it and mix well. Now beat in the flour mixture slowly and whisk until everything comes together. Finally add the orange zest to the batter.

Preheat oven to 375°F or 190°C. Line the muffin tray with liners.

Fill muffin cups with batter upto 3/4th and bake it for 15-20 mins at 375°F or 190°C. Adjust the time according to your oven settings.

Check if cooked by inserting a skewer in the center. Once done, allow it to cool on a wire rack for a while.

Orange cup cakes are ready.

Now beat the fresh cream until it forms peaks and pipe them on the cakes.

Decorate with some fresh oranges and serve.

This quantity would make around 10 cup cakes.

Tips:

I used whipping cream powder available in the market this time for my cream and the whipping was simply magical and yummy as well.

You can use two tsp of orange concentrate instead of orange juice and use little less than half cup of milk or water while making the batter.

The cake would be in pale orange color. You can use a little food color and make it look brighter.

I baked 6 cup cakes and baked the rest of the batter in small tartlet mould. They were more attractive and cute :)

Just a click ;)

Written by: Nithya
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