Eggless Orange Cupcakes
These Eggless orange cupcakes with orange dark chocolate ganache frosting are extremely easy to make. The recipe requires very few homely ingredients, and provide all the elegance you’ll ever need for a flavourful dessert.
This post is dedicated to those who want to make some elegant, flavourful cupcakes with some frosting but without fuss. I’m thinking of those who loved the cake and cupcakes with frosting but said they couldn’t possibly make it.
These orange cupcakes frosting with dark chocolate ganache take few more minutes to prepare, do not require any fancy ingredients, and provide all the elegance you’ll ever need for a flavourful dessert.
So, today I’m sharing this very simple recipe of eggless orange cupcakes. They’re very flavourful and super delishh! I top these eggless orange cupcakes with orange dark chocolate ganache frosting, that I absolutely love.
The recipe uses orange juice and orange zest, both of which pack the cupcakes with so much flavour. If you love easy to make orange desserts as much as I do, this orange cupcakes with ganache frosting are for you!
Watch how easy these Eggless Orange Cupcakes are to make!
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Ingredients for the Orange Cupcakes:
YOGURT
Yogurt is a very important ingredient in this recipe because it is responsible for adding structure and texture to the eggless orange cupcakes. I always use normal homemade yogurt/Dahi for these cupcakes.
Sometimes homemade yogurt can be too watery. If that is the case you should separate the thick yogurt portions and use that. In times when homemade yogurt is just slightly watery, you can use it just as is.
SUGAR
I have used powdered sugar in this recipe. I would advise you to not use granulated sugar. It has big sugar chunks that never fully dissolve into your batter and you end up with sugar chunks in the end.
OIL
I am using vegetable oil instead of butter. Oil-based desserts are much lighter and have a fluffier sponge. They also have a longer shelf life than desserts made from butter.
THE DRY INGREDIENTS
For my dry ingredients, I used all-purpose flour/ maida, baking soda, and baking powder.
FRESH ORANGE JUICE AND ORANGE ZEST
Orange juice and orange zest, both are used in this recipe which gives a prominent and refreshing flavour to these cupcakes.
Process of making eggless orange cupcakes
The process of making these cupcakes is fairly basic. Get your moulds lined and ready, along with your oven preheating at 180 degrees. Then you need to start whisking yogurt and sugar and then add in other wet ingredients and make a homogenous mixture.
Fold in the dry ingredients into the wet only till you do not see any flour pockets. Be very careful not to overmix your batter or you could end up with tough cupcakes. Now as your orange cupcakes batter is ready, you need to equally divide it into 8 liners.
Once ready, Bake the cupcakes for 15-20 minutes or until a toothpick inserted into the middle of a cupcake comes out clean. Let the cupcakes cool down completely and meanwhile you can prepare your orange dark chocolate ganache frosting.
Orange Dark Chocolate Ganache Frosting
One of the easiest frostings is a ganache frosting. All you need to make this frosting is cream, chopped dark chocolate, butter, and orange zest. While making ganache, you need to make sure that you are using good quality Chocolate.
Chocolate is shaved or chopped into small pieces. You either pour hot cream over it or add the chocolate to the hot cream, so the chocolate must be shaved or cut small in order to melt before the cream cools down.
I mixed orange zest into some heavy cream for more flavour. Then microwave it or boiled on gas. It doesn’t matter whether you pour the cream over the chocolate or add the chocolate to the hot cream.
Either way, once you combine the two ingredients, let them rest for a few minutes, so the chocolate melts.
Then cautiously stir the ingredients together, taking care not to beat air bubbles into the mixture. Note that as ganache cools it becomes increasingly thick and solid.
The frosting is simple but super delicious – I absolutely love dark chocolate and recommend using some good brands. If you cannot get your hands on dark chocolates, you can cover these yum orange cupcakes with buttercream or cream cheese frosting.
By the way, this Orange Dark chocolate ganache frosting would be so yum with my Eggless Chocolate Cupcakes.
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This recipe of ganache frosting is so simple, sturdy, pipe-able, and so, this will be your best friend when it comes to frosting.
What to keep in mind while baking these eggless Orange Cupcakes
To get your cupcakes perfect, I would also like to suggest some tips. I assure you; you will fall in love with baking cupcakes once you realize how easy they are!
- Please remember- while combining dry and wet ingredients, do not over mix the batter. If you mix it too vigorously, you’ll end up with dense cupcakes and if made correctly, these eggless orange cupcakes are very light and fluffy!
- Use an ice cream scooper to get the perfect quantity of the batter in the cupcake liners. Always fill your cupcake liners ¾ of the way. Overfilling a cupcake batter is a complete disaster at the last step and there is no going back from it.
- Be very careful to not over bake the cupcakes. The best way to know if the cupcake is ready is by inserting a toothpick in the centre. If the toothpick comes out clean, it means your cupcake is ready.
- Never forget to pre-heat your oven.
The recipe requires you to zest oranges and there are some pointers I’d like you guys to keep in mind
- Properly rinse the orange because while extracting the zest, we use the outer skin which is overly exposed to chemicals and impurities
- Using a micro-plane grater will help you with extra fine zest
- Grate only until the yellow part because it gets bitter beyond that.
- Always extract the zest while you’re baking.
Frosting And Storage Tips For Your Eggless Orange Cupcakes
- Use the best quality chocolate you can get your hands on for this frosting, it’ll help the main flavor shine throughout!
- Let your chocolate come to room temperature before adding into the hot cream.
- Chocolate is shaved or chopped into small pieces. You either pour hot cream over it or add the chocolate to the hot cream, so the chocolate must be shaved or cut small in order to melt before the cream cools down.
- For this frosting I have used heavy cream but if you want, you can also use fresh cream. Just use the exact same quantity and your frosting will be just as beautiful.
- Warm your cream. Its very important to warm the cream. Warm temperature of the cream ensures that you can incorporate the cream evenly and smoothly.
- Make sure to refrigerate the ganache frosting. Once your frosting is ready, make sure you cover it and store it in the refrigerator. This is a really important step that will make the frosting much more stable and pipeable.
- While piping the ganache on your cupcakes, make sure to cover the entire top surface of the cupcake. This ensures that your cupcake will stay moist even if kept in the fridge for 2-3 days.
How to use Orange Chocolate Ganache Frosting
Honestly, you can use this amazing frosting for anything you want! I love piping these on top of my cupcakes. You can also use it to layer your cakes and make the most chocolatey celebration cake ever! I love putting a layer of this frosting on my brownies and bread as well.
My mouth is literally wearing right now and I know yours is too. Go and make this orange chocolate ganache frosting asap and don’t forget to share your pictures with us.
I’m also very happy these days to see that there are so many of you who are trying out recipes from my website these days. It is very exciting to see you guys enjoy the recipes here and recreate them in your kitchens.
This eggless orange cupcake recipe is everything you need in your baking list for the week- so go and make it!
Happy Baking!
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These Eggless orange cupcakes with orange dark chocolate ganache frosting are extremely easy to make. The recipe requires very few homely ingredients, and provide all the elegance you’ll ever need for a flavourful dessert.
[cooked-sharing]
Pre-heat the oven to 180C.
In a large bowl, beat yogurt and powdered sugar using a wire whisk until light and pale.
Add fresh orange juice, oil and orange zest and beat it again for a minute.
Now sift together the flour, baking soda and baking powder into wet ingredients.
Now gently whisk for 40-60 seconds until smooth. Add vanilla essence and mix well until incorporated.
Don’t overbeat the batter or you could end up with tough cupcakes.
Using Ice Cream Scooper pour the batter into the paper liners, about 3/4 of the way full.
Bake the cupcakes for 15-20 minutes or until a toothpick inserted into the middle of a cupcake comes out clean.
Remove from the oven and allow the cupcakes to cool.
Ensure they’re completely cool before adding the frosting.
Add orange zest into cream and heat the cream in a saucepan or microwave it until hot but not boiling.
Then strain it before pouring over chopped dark chocolate and add butter. Cover it for 5 minute.
Stir gently until melted and smooth.
Allow to cool to room temperature and then cover and leave for couple of hours until it has thickened slightly but is still soft.
Frost the cooled cupcakes however you like. I love using the star tip fitted in a piping bag for cute, simple ruffles and rosettes.
You could also just spread the frosting on using a spatula if you like.
Top with some fresh orange slice. It’s totally optional, but make any cupcake infinitely more fun.
If you’re eating the cupcakes on the same day, know that frosting is the best way to preserve your cupcakes and keep them from going stale.
If you’re keeping them for another day, store in an airtight container in the fridge for up to 3 days.
Remove from the fridge an hour before serving to soften the cupcakes and frosting.
Ingredients
Directions
Pre-heat the oven to 180C.
In a large bowl, beat yogurt and powdered sugar using a wire whisk until light and pale.
Add fresh orange juice, oil and orange zest and beat it again for a minute.
Now sift together the flour, baking soda and baking powder into wet ingredients.
Now gently whisk for 40-60 seconds until smooth. Add vanilla essence and mix well until incorporated.
Don’t overbeat the batter or you could end up with tough cupcakes.
Using Ice Cream Scooper pour the batter into the paper liners, about 3/4 of the way full.
Bake the cupcakes for 15-20 minutes or until a toothpick inserted into the middle of a cupcake comes out clean.
Remove from the oven and allow the cupcakes to cool.
Ensure they’re completely cool before adding the frosting.
Add orange zest into cream and heat the cream in a saucepan or microwave it until hot but not boiling.
Then strain it before pouring over chopped dark chocolate and add butter. Cover it for 5 minute.
Stir gently until melted and smooth.
Allow to cool to room temperature and then cover and leave for couple of hours until it has thickened slightly but is still soft.
Frost the cooled cupcakes however you like. I love using the star tip fitted in a piping bag for cute, simple ruffles and rosettes.
You could also just spread the frosting on using a spatula if you like.
Top with some fresh orange slice. It’s totally optional, but make any cupcake infinitely more fun.
If you’re eating the cupcakes on the same day, know that frosting is the best way to preserve your cupcakes and keep them from going stale.
If you’re keeping them for another day, store in an airtight container in the fridge for up to 3 days.
Remove from the fridge an hour before serving to soften the cupcakes and frosting.
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