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Preparation Time : 20
Cook Time : 30
Total Time : 50
1/2 cup Oat coursly powder
1 tsp. baking powder,
1/4 tsp. (1g) coarse salt
1/2 cup Olive oil /unsalted butter, room temperature
3 eggs medium sized
fresh squeezed orange juice, divided 2cups
1 \4 tea spoon Baking soda
orange extract (optional)1 tbsp
2 tea spoon orange zest
1 drop orange food coloring (or one small drop yellow)
For Gurnishing whipped cream 50g
12 Orange slices
Heat oven to 180 degrees. Prepare muffins tray. In a medium bowl, whisk together oat powder , semolina, baking powder, and salt; set aside.In food processor mixer , cream together room temperature butter and sugar on medium-high until light and fluffy. Reduce speed to low
add in eggs, one at a time and mix until just blended.Add in vanilla, 1 tablespoon of orange juice and milk and mix for about 30 seconds on low.
Slowly add in dry ingredients and mix until just combined.Remove from mixer then fold in orange zest with spatula.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 16 to 20 minutes.
.Transfer muffin tin to a wire rack.Use pastry brush to brush remaining orange juice over the top of the cupcake.
Let cupcakes cool completely and dry before topping with Whipped Vanilla frosting,cherries and orange slices.
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