Cardamom & Coffee Cupcakes - Recipe

for the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
4 eggs
1 tsp. ground cardamom
1 tsp. orange extract

1. Preheat the oven to 350F. Combine all the cupcake ingredients in a medium bowl and beat with an electric mixer until smooth and pale, about 2 - 3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 30 minutes.

for the frosting:
2 cups confectioners/icing sugar sifted
1/2 cup unsalted butter, softened
1/4 cup sour cream
2 tbsp. instant coffee granules
1 tsp. hot coffee
1 tbsp. kahlua
36 cardamom pods (if desired)

2. Add coffee granules to hot coffee, and stir to dissolve. Stir in Kahlua; set aside to cool. Once coffee/kahlua mixture is cool: beat the icing sugar, butter, sour cream, coffee and kahlua mixture with an electric mixer until smooth. Frost each cupcake with a beveled spatula or piping bag. Top each cupcake with 2 cardamom pods, if desired for decoration. Alternatively, top each cupcake with a sprinkling of chocolate shavings or cookie crumbs. 

Cardamom & Orange Cupcakes - Recipe

for the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
4 eggs
1 tsp. ground cardamom
1 tsp. orange extract

1. Preheat the oven to 350F. Combine all the cupcake ingredients in a medium bowl and beat with an electric mixer until smooth and pale, about 2 - 3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 30 minutes.

for the frosting:
2 cups confectioners/icing sugar sifted
1/2 cup unsalted butter, softened
1/4 cup sour cream
1 1/2 tbsp. grated orange zest
1 tsp. orange extract
36 cardamom pods (if desired)

2. Beat the icing sugar, butter, sour cream, orange zest and orange extract with an electric mixer until smooth. Frost each cupcake with a beveled spatula or piping bag. Top each cupcake with 2 cardamom pods, if desired for decoration. Alternatively, top each cupcake with a sprinkling of orange zest.

Beet, Chocolate & Orange Muffins - Recipe

1 1/2 lb. fresh trimmed beets (about 2 large beets)
3 1/2 cups self-rising flour
2 tbsp. dutch process cocoa powder
1 cup confectioners/icing sugar
1 tsp. baking powder
2 eggs
1/2 cup vegetable oil
1 tsp. orange extract1 1/2 cups buttermilk

Steam the beats for 50 minutes, until tender. Drain and rinse under cold water. When cool enough to handle, gently peel away the skin with your fingertips. You may need to wear latex gloves to avoid staining your hands purple. Place the peeled beets in a food processor and blend until smooth. Set aside.

Preheat the oven to 350F. In a medium bowl, combine the flour, sugar and baking powder. In a large bowl, beat the eggs, oil, orange extract and buttermilk. Stir in the beets until well combined. Add the flour mixture, stirring until just combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and cool for 25 minutes.

Makes approximately 12 muffins

Citrus, Blueberry & Yogurt Muffins - Recipe

2 cups all-purpose flour
3/4 cup confectioners/icing sugar
1 tbsp. lemon zest
1 tbsp. orange zest
1 tbsp. lime zest
1 tbsp. baking powder
pinch of salt
1 cup fat-free plain yogurt
1/2 cup sunflower oil
1 egg, lightly beaten
1/3 cup dried blueberries
Preheat the oven to 400F. In a medium bowl, combine the flour, sugar, lemon zest, orange zest, lime zest, baking powder and salt. In a large bowl, beat the yogurt, oil and egg until well blended. Add the flour mixture and dried blueberries, stirring until just combined. Do not over-mix. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 15 minutes. Remove muffins from the pan and drizzle the tops with yogurt. Serve slightly warm.

Makes approximately 12 muffins

Fig and Orange Cupcakes - Recipe

for the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
1 tsp. baking powder
4 eggs
1 tbsp. vanilla extract
1 cup finely chopped, dried figs

1. Preheat the oven to 350F. Combine all the cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale, about 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

for the frosting:
1 cup cream cheese, softened
1 1/2 cups icing sugar, sifted
1 tsp. vanilla extract
2 tbsp. orange marmalade1 tbsp. grated orange zest
chopped fresh figs for garnish

2. Beat the cream cheese, icing sugar, vanilla and orange zest and marmalade with an electric mixer until soft and creamy. Frost each cupcake with a beveled spatula or piping bag. Top each cupcake with a slice of fig.

Makes approximately 18 cupcakes

Low-Fat Carrot Orange Cupcakes - Recipe

for the cupcakes:
2 cups self-rising flour
1 tsp. baking powder
1/2 tsp. nutmeg
1 tsp. ground ginger
3/4 cup packed brown sugar
1/2 cup carrots, shredded
1/2 cup walnuts, roughly chopped
3/4 cup bananas, mashed
2 eggs, lightly beaten
2/3 cup vegetable oil
1 tsp. orange extract
1 tsp. ground cumin


1. Preheat the oven to 350F. In a large bowl, combine all the cupcake ingredients. Beat on a low speed with an electric mixer until all the ingredients are combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.

for the frosting:
1 cup fat-free cream cheese
1 cup icing sugar, sifted
1 tsp. vanilla extract
4 tbsp. walnuts, chopped
orange zest, if desired

2. Combine cream cheese with icing sugar and vanilla in a medium bowl with an electric mixer. Beat until smooth and creamy. Fold in the walnuts until evenly dispersed. Frost each cupcake with a knife or beveled spatula. Top each cupcake with a sprinkling of orange zest, or a baby carrot if desired.

Makes approximately 12 cupcakes

Peach Granola Muffins - Recipe

1 cup dried peaches, finely chopped
1 1/4 cups dried granola
2 1/4 cups self-rising flour
1 tsp. baking powder
1/2 cup orange juice
1/2 cup apple juice
3 tbsp. vegetable oil
3/4 cup honey
1 egg, lightly beaten

Preheat the oven to 350F. Mix the peaches, granola, flour, and baking powder in a medium bowl with a spoon. Set aside. Beat the orange juice, apple juice, oil, honey and egg in a large bowl with an electric mixer. Add the flour mixture to the egg mixture, and stir until just combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and continue to cool completely on a wire rack.

Makes approximately 12 muffins

Maple Granola Muffins - Recipe

1 cup dried apples, finely chopped
1 1/4 cups dried granola
2 1/4 cups self-rising flour
1 tsp. baking powder
1/2 cup orange juice
1/2 cup apple juice
3 tbsp. vegetable oil
3/4 cup maple syrup
1 egg, lightly beaten

Preheat the oven to 350F. Mix the apples, granola, flour, and baking powder in a medium bowl with a spoon. Set aside. Beat the orange juice, apple juice, oil, maple syrup and egg in a large bowl with an electric mixer. Add the flour mixture to the egg mixture, and stir until just combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and continue to cool completely on a wire rack.

Makes approximately 12 muffins

Morning Granola Muffins - Recipe

1 cup dried apricots, finely chopped
1 1/4 cups dried granola
2 1/4 cups self-rising flour
1 tsp. baking powder
1/2 cup orange juice
1/2 cup apple juice
3 tbsp. vegetable oil
3/4 cup honey
1 egg, lightly beaten

Preheat the oven to 350F. Mix the apricots, granola, flour, and baking powder in a medium bowl with a spoon. Set aside. Beat the orange juice, apple juice, oil, honey and egg in a large bowl with an electric mixer. Add the flour mixture to the egg mixture, and stir until just combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and continue to cool completely on a wire rack.

Makes approximately 12 muffins

Chocolate Buttercream & Orange Zest Cupcakes - Recipe

for the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
1 1/2 cups self-rising flour
1 tsp. baking powder
4 tbsp. cocoa powder
4 eggs
1 tbsp. orange zest

1. Preheat the oven to 350F. Combine all cupcake ingredients in a large bowl and beat with an electric mixer for 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 1 hour.

for the frosting:
1 1/2 cups semi-sweet chocolate, chopped
2 tbsp. heavy cream
1/2 unsalted butter, softened
1 1/2 cups confectioners/icing sugar, sifted

2. Put the chocolate, cream and butter in a pan over low heat. Stir gently until well combined. Remove from the heat and stir in the icing sugar until the mixture is smooth. Frost cupcakes. Top with a dusting of cocoa powder or a sprinkling of orange zest, if desired for garnish.

Makes approximately 18 cupcakes

Candied Orange Cupcakes - Recipe

for the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
4 eggs
1 tsp. orange extract
3 tbsp. candied orange, chopped

1. Preheat the oven to 350F. Combine all ingredients in a large bowl and beat with an electric mixer for 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 1 hour.


for the frosting:
1/2 cup unsalted butter, softened
2 cups icing sugar, sifted
1 tsp. orange extract
additional candied orange fruit, or peel, if desired


2. Beat the butter and icing sugar in a medium bowl until soft and creamy. Add the orange extract and beat again. Frost each cupcake with a beveled spatula, knife, or piping bag. Sprinkle on a few candied fruits, if desired for garnish. 


Makes approximately 18 cupcakes

Grapefruit & Orange Syrup Cupcakes - Recipe

for the cupcakes:
2 medium, seedless, sweet oranges - peeled and roughly chopped (save the rind for later)
1/2 cup unsalted butter
1 cup confectioners/icing sugar
2 eggs
1/2 cup semolina
1/2 cup almond meal
1/2 cup self-rising flour
2 tbsp. grapefruit juice (save the zest for later)

1. Preheat the oven to 325F. In a saucepan, cover the oranges with water. Simmer until tender, about 15 minutes. Remove from heat, and set aside to cool. Drain the oranges and puree in a food processor with the grapefruit juice. In a bowl, beat the butter and sugar with an electric mixer until light. Slowly beat in the eggs. Stir in the rest of the ingredients, along with the orange/lemon puree, until well combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 35 minutes. Remove pan from the oven and cool for 30 minutes.

for the syrup:
1 peeled orange rind (from the orange used in the cupcake recipe)
1/2 cup confectioners/icing sugar
1 cup water
grapefruit zest (about 1/2 medium grapefruit's worth)

2. Thinly slice the orange rind, removing the pith. Cut the orange rind into thin strips. In a pan, bring the sugar and water to a simmer, stirring to dissolve the sugar. Add the orange strips and grapefruit zest and boil uncovered for about 5 minutes (or until tender). Spoon the syrup onto each cupcake, allow to soak through.

Makes approximately 12 cupcakes

Orange & Lemon Syrup Cupcakes - Recipe

for the cupcakes:
2 medium, seedless, sweet oranges - peeled and roughly chopped (save the rind for later)
1/2 cup unsalted butter
1 cup confectioners/icing sugar
2 eggs
1/2 cup semolina
1/2 cup almond meal
1/2 cup self-rising flour
2 tbsp. lemon juice (save the zest for later)

1. Preheat the oven to 325F. In a saucepan, cover the oranges with water. Simmer until tender, about 15 minutes. Remove from heat, and set aside to cool. Drain the oranges and puree in a food processor with the lemon juice. In a bowl, beat the butter and sugar with an electric mixer until light. Slowly beat in the eggs. Stir in the rest of the ingredients, along with the orange/lemon puree, until well combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 35 minutes. Remove pan from the oven and cool for 30 minutes.

for the syrup:
1 peeled orange rind (from the orange used in the cupcake recipe)
1/2 cup confectioners/icing sugar
1 cup water
lemon zest (about 1 medium lemon's worth)

2. Thinly slice the orange rind, removing the pith. Cut the orange rind into thin strips. In a pan, bring the sugar and water to a simmer, stirring to dissolve the sugar. Add the orange strips and lemon zest and boil uncovered for about 5 minutes (or until tender). Spoon the syrup onto each cupcake, allow to soak through.

Makes approximately 12 cupcakes

Spanish Orange Syrup Cupcakes - Recipe

for the cupcakes:
2 medium, seedless, sweet oranges - peeled and roughly chopped (save the rind for later)
1/2 cup unsalted butter
1 cup confectioners/icing sugar
2 eggs
1/2 cup semolina
1/2 cup almond meal
1/2 cup self-rising flour

1. Preheat the oven to 325F. In a saucepan, cover the oranges with water. Simmer until tender, about 15 minutes. Remove from heat, and set aside to cool. Drain the oranges and puree in a food processor. In a bowl, beat the butter and sugar with an electric mixer until light. Slowly beat in the eggs. Stir in the rest of the ingredients, along with the orange puree, until well combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 35 minutes. Remove pan from the oven and cool for 30 minutes.

for the syrup:
1 peeled orange rind (from the orange used in the cupcake recipe)
1/2 cup confectioners/icing sugar
1 cup water

2. Thinly slice the orange rind, removing the pith. Cut the orange rind into thin strips. In a pan, bring the sugar and water to a simmer, stirring to dissolve the sugar. Add the orange strips and boil uncovered for about 5 minutes (or until tender). Spoon the syrup onto each cupcake, allow to soak through.

Makes approximately 12 cupcakes

Vegan Chocolate Orange Cupcakes - Recipe

For the cupcakes:2 1/2 cups all-purpose flour
**see the bottom of the page for gluten-free
 alternatives to all-purpose flour**
4 tbsp. cocoa powder
pinch of salt
2 cups confectioners/icing sugar
1/2 cup unsweetened applesauce
2 cups cold water
2 tsp. white vinegar
2 tsp. baking soda
1 cup semi-sweet vegan chocolate chips (these are generally made with soy rather than dairy milk)
1 1/2 tbsp. orange zest
1. Preheat the oven to 375F. Sift the flour, cocoa, salt and sugar into a large bowl and set aside. In a separate bowl, combine the applesauce, water, vinegar, and baking soda. Add the flour mixture and stir well to combine. Fold in the chocolate chips and orange zest with a large spoon or spatula. Spoon a heaping tablespoon of batter into each well of a mini muffin tin lined with baking cups. Bake for 14-16 minutes. Remove pan from the oven and cool for 5 minutes. Remove the cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

For the frosting:
1/4 cup vegan margarine

1 tsp. orange extract
2-3 tbsp. orange juice
2 cups organic confectioners/icing sugar
2 drops yellow food coloring, 1 drop red food coloring (if desired)


2. Beat the margarine and orange extract on a low speed until light and fluffy. Add the icing sugar 1/2 cup at a time, beating between intervals. Add food coloring to reach desired orange color. Add small amounts of orange juice to reach the desired consistency. Frost each cupcake with a beveled spatula or piping bag. 


Makes approximately 24 mini cupcakes

Orange Zucchini Cupcakes - Recipe

For the muffins:
4 cups all-purpose flour
2 tbsp. baking powder
pinch salt
4 eggs
1 cup vigrin olive oil
3 cups shredded zucchini
2 cups crumbled feta cheese
3 tbsp. grated orange zest

1. Preheat the oven to 350F. Sift the dry ingredients together in a medium bowl. In a large bowl, beat the eggs and oil with an electric mixer until smooth. Stir in the zucchini feta cheese and orange zest. Add the dry ingredients into the wet ingredients and stir until the mixture is just combined. Spoon about 1/4 cup of the batter into each well of a muffin tin that has been greased with butter and flour. Bake for 28-32 minutes. Remove pan from the oven and cool for 30 minutes. Remove muffins from the pan and cool on a wire rack. 


For the frosting:
1/4 cup unsalted butter, softened
12 oz. cream cheese, softened
2 tbsp. orange juice
1 tsp. orange zest
2-3 cups confectioners/icing sugar


2. In a medium bowl, beat all ingredients except for icing sugar, until smooth and creamy. Add icing sugar 1/2 cup at a time, beating between additions until all icing sugar has been incorporated (add extra icing sugar to reach desired consistency). Frost each cupcake and top with a sprinkling of additional orange zest, if desired. 
Makes approximately 12 cupcakes