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Orange Creamsicle Cupcake Recipe with Cream Cheese Buttercream - The Vegan Cupcake Project
Hey my Sweet Vs, It's The Sweetest Vegan here. Do you all remember Flintstones used to have these push up pops?
I think they still make them but I haven't had one in a really long time. When I was a child. And I think the traditional name
for them is like orange creamsicle. I think I have had a orange creamsicle before,
but the flavors are just so like fresh and summer time and cooling and refreshing and relaxing.
I need that type of paradise, here in the winter time. So I am going to make it into a cupcake today. Here we go.
Orange Creamsicle Cupcake Recipe with Cream Cheese Buttercream - The Vegan Cupcake Project
We are going to start this recipe by preheating our oven to 350 degrees F and
lining a cupcake tin, 12 cupcake things, with paper liners.
To a large bowl, we are going to add in our dry ingredients. I have whole wheat flour, all purpose flour, raw sugar,
baking powder, and salt. Whisk that together until it is well combined and set it aside.
Next in a small bowl, we are going to whisk together our wet ingredients. Almond milk, orange juice,
and I have fresh orange juice (which the texture is like wonderful and so much better than store bought orange juice,
so just squeeze an orange) canola oil, orange zest, and apple cider vinegar.
Whisk that together. You don't have to go extreme, because the oil is going to be a little difficult to incorporate.
Once you have it good enough, add your wet ingredients to the dry ingredients. Use your arm muscle and give it a good
whisk until everything is well combined and you can hear the little sizzle from the vinegar interacting with the baking powder.
So cool, it is a science lesson right here in the kitchen. Next, we are using an ice cream scooper to evenly distribute our
cupcake batter throughout the cupcake tin. Then we are going to bake for 18 minutes. You will know that they are done when
you can stick a toothpick in the center and it comes out clean. But I always say that, another way to tell
that they are done. If you tap on the top and it springs back nice and fluffed up, they are done.
Let those cool and lets make out cream cheese buttercream. To a small bowl, add in vegan cream cheese,
I use Tofutti brand, vegan butter, Earth Balance brand, nutmeg, and vanilla extract.
Whisk that all together until it is nice and creamy and unified. Like one big cream cheese family.
Then add in your powdered sugar and it should lump up. Like it will seize up and get really really thick and
it will just be a ball running around the middle of the bowl. That is when you know it is time to add in the almond milk.
And the almond milk should make it relax back out, like relax, relax, I am done. And then it really is done, once it does that.
I am just going to use a spoon to swirl it on top of the cupcakes today. Nice and simple.
Spoon swirl it on, and it was kind of like a creamsicle. And these taste fantastic, the orange flavor, because of the
orange juice and the orange zest comes through really really bright and fantastic. These were on the sweet side too.
They reminded me of an orange starburst. As well as my creamsicle dream. Like it really met that expectation.
These are sweet, what is that? It is like an orange starburst. That is what it really reminded me of.
So if you like creamsicles or orange starburst, make this recipe. Be sure to subscribe and tell your friends where you
got the recipe from and keep up with my new recipes, because I will be here, tomorrow, with my cupcake apron on.
Bye.
Orange Creamsicle Cupcake Recipe with Cream Cheese Buttercream - The Vegan Cupcake Project