Orange Coconut Cupcakes with Blood Orange Extract

Posted By :
Sharon Zwickler 
January 27, 2013

Difficulty Level: Easy
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Servings: 24 cupcakes
The Blood Orange Extract from BaktoFlavors.com has a very orange smell and doesn't have the fake scent that the extract from "Krogers" has. I was pleasantly surprised that it was clear. I didn't want a strange orange tint to what I was going to make. I wasn't sure how strong it was -- for instance, a tiny bit of mint goes a LONG way, but vanilla can be used liberally. I found it to be somewhere in between and used for this recipe 1 teaspoon- just right!

Ingredients

3 sticks of margarine, room temp
2 c sugar
5 eggs
1 1/2 teaspoon vanilla (I used Bakto Vanilla Extract)
1 teaspoon Blood Orange Extract (I used Bakto Blood Orange Extract)
1 tsp orange zest
3 c flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 c soy milk with 1 tsp of vinegar added to it
7 oz unsweetend shredded coconut

Directions

Preheat oven @ 325F.



Cream margarine and sugar. Add eggs one at a time, scraping in between. Add extracts and zest.



In a seperate bowl sift together flour, baking powder, baking soda and salt.



Add the dry and the soy milk alternating in 3 parts beginning and ending with dry. Mix until just combined. Fold in the coconut
 
Line muffin pans with liners. Fill with batter. Bake for 25-30 min. Allow to cool for 10 min in the pan before transfering and cooling completely.



Top with icing/frosting if desired.


 


This recipe was part of a series done using Bakto Flavors Products.  To read full article and see other featured recipes using Bakto products click here.

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