When I received some blood oranges in this week’s CSA shipment, I did not really know what to do with them. I love the flavor of citrus but I rarely eat oranges plain. I refused to waste them so I came up with what I think is that next best thing-a dessert! Cupcakes, no less!

These were perfectly light and refreshing. I brought them to work and they were gone in 15 minutes! Enjoy. 🙂

Blood Orange Coconut Cupcakes

12 Servings

1 1/4 c whole wheat pastry flour

1 1/2 teaspoon baking powder

1/4 cup unsweetened coconut flakes

1/2 teaspoon salt

1 teaspoon blood orange zest

1/2 cup 1% milk

1/4 cup coconut milk coffee creamer (or another 1/4 cup milk)

3/4 cup unrefined sugar

2 tablespoons Earth Balance or Butter

2 tablespoons agave nectar

1 egg

Cupcake liners

Orange food coloring (optional)

1. Preheat oven to 350 degrees.

2. Combine all of the dry ingredients in a medium bowl. In a separate bowl, combine the zest, milk creamer, Earth Balance/butter, agave, and egg.

3. Pour the wet ingredients into the dry and mix until combined. Do not overmix. Add the food coloring if you desire a brighter orange cake.

4. Place cupcakes liners into the pan. Pour batter 2/3 way up.

5. Bake for 20 minutes. Allow to cool in pan for one minute and then transfer to wire rack for cooling.

Blood Orange Icing

1/4 cup light cream cheese, softened

1/4 cup Earth Balance or Butter, softened

2 cups confectioner’s sugar

1/4 cup fresh blood orange juice

1 teaspoon vanilla

2 teaspoons blood orange zest

Unsweetened coconut flakes for sprinkling

1. Combine the cream cheese and butter. Add the blood orange juice.

2. Add the confectioner’s sugar 1/4 cup at time until well mix. Add the vanilla and zest.

3. Once the cupcakes are cooled, dip the top of the cupcakes into the icing. Sprinkle with coconut.

xo,

Jenna