orange cupcakes

9 Jan

Makes 24 cupcakes – or could make 2 9″ rounds

3 cups all purpose flour
1 1/2 cups white sugar
2 tsp baking soda
1 tsp salt
2 Tbsp apple cider vinegar
zest from 1 med orange
Slightly more than 1 3/4 cups orange juice
2/3 cup canola oil
2 tsp vanilla
1/2 tsp coconut, almond, or extra vanilla extract

Preheat oven to 350. Prepare 24 muffin tins or cake pans.

In a large mixing bowl, mix together the dry ingredients (I like to put my stand mixer on low and let it mix for a few minutes- lazy sifting). Create a well in the middle to add the liquid ingredients.

In a large liquid measuring cup, pour the apple cider vinegar and add the orange zest. Measure the orange juice in the same cup to just 2 cups. Mix together with oil and extract(s). Pour into the dry ingredients. Beat until the lumps are gone but no longer.

Distribute evenly among the cupcake tins or cake pans and bake until a toothpick inserted in the center comes out clean – about 22 min for cupcakes, 30 min for cakes.


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