These orange and pistachio vegan cupcakes are a super tasty treat. I was trying to come up with an unusual combination that would work and I think these really do the trick.
Now I definitely can’t claim that these cupcakes are healthy but the pistachios certainly are! In fact, pistachios are one of the healthiest nuts out there and they are lower in calorie than many other popular nuts.
Pistachios are high in fiber, potassium, vitamin B6, magnesium, iron, calcium, and the list goes on and on. I love snacking on pistachios. Pistachios are just about the only nutritious thing about these cupcakes but still, it’s nice to treat yourself every now and then, right?
Let me know if you try this recipe. I’d love to hear what you think of this combo!
Unusual but beautifully paired, these orange and pistachio cupcakes are a real treat.
- 225 g (1 3/4 cup) all-purpose flour
- 30 g (1/4 cup) pistachios
- 1 1/2 tsp baking powder
- 1/2 tsp bicarbonate soda
- 1/2 tsp salt
- 150 g (3/4 cup) caster sugar
- 120 mL (1/2 cup) vegan margerine
- 240 mL (1 cup) plant milk
- 1 Tbsp orange juice
- 1 orange, zest of
- 250 g (2 cups) icing sugar
- 3 Tbsp vegan margerine
- 2 Tbsp orange juice
- 30 g (1/4 cup) pistachios, chopped
Preheat oven to 170C/350F/Gas 4.
Add all dry ingredients into a food processor and blend until pistachios blended in.
Cream together sugar and margerine.
Add the rest of the wet ingredients and mix well.
Add the dry ingredients to the wet ingredients and mix until just combined.
Spoon evenly into greased/lined muffin tray.
Bake 25-30 minutes.
Mix together icing ingredients, except pistachios, and ice cooled cupcakes.
Sprinkle on chopped pistachios.