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Orange and Pistachio Vegan Cupcakes

Orange and Pistachio Vegan Cupcakes

Unusual but beautifully paired, these orange and pistachio cupcakes are a real treat.

Course Dessert
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 cupcakes

Ingredients

Dry Ingredients

  • 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

Wet Ingredients

  • 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

Icing

  • 250 g (2 cups) icing sugar
  • 3 Tbsp vegan margerine
  • 2 Tbsp orange juice
  • 30 g (1/4 cup) pistachios, chopped

Instructions

  1. Preheat oven to 170C/350F/Gas 4.

  2. Add all dry ingredients into a food processor and blend until pistachios blended in.

  3. Cream together sugar and margerine.

  4. Add the rest of the wet ingredients and mix well.

  5. Add the dry ingredients to the wet ingredients and mix until just combined.

  6. Spoon evenly into greased/lined muffin tray.

  7. Bake 25-30 minutes.

  8. Mix together icing ingredients, except pistachios, and ice cooled cupcakes.

  9. Sprinkle on chopped pistachios.