Blood Orange Coconut Cupcakes

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. 🙂


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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.


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xo,


Jenna

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3 thoughts on “Blood Orange Coconut Cupcakes

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