50/50 Bar Cupcakes
A nostalgic treat, these cupcakes bring the sweet, citrusy flavor of 50/50 bars into a soft, fluffy cupcake form. Frosted with orange-infused cream cheese frosting, they’re perfect for any summer gathering!
Equipment
- Muffin tin, Paper cupcake liners, Mixing bowls, Whisk, Measuring spoons, Measuring cups, Toothpick, Wire rack
Ingredients
- 2 cups 250 g all-purpose flour
- 2 tablespoons 16 g cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon 15 ml apple cider vinegar
- 1 cup 235 ml soymilk (use soy here, or your milk might not curdle)
- 5 tablespoons 75 ml orange juice
- 1 cup 200 g granulated sugar
- 1 tablespoon 15 ml pure orange extract
- 2 teaspoons pure vanilla extract
- 1 recipe Cream Cheese Frosting page 436, adding 1 tablespoon (15 ml) orange extract to the mixture
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Line a standard muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- In a separate bowl, combine the apple cider vinegar and soymilk.
- It will curdle and become like buttermilk.
- Add the orange juice, granulated sugar, orange extract, and vanilla extract to the buttermilk mixture and stir to combine.
- Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.
- Divide the batter evenly among the prepared cupcake liners.
- Bake for 20 to 23 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely on a wire rack before frosting.
Notes / Tips / Wine Advice:
Serving Tip:
Top with a generous swirl of orange-infused Cream Cheese Frosting (page 436) for a refreshing twist on the classic 50/50 bar.
Wine Advice:
A sweet and refreshing Moscato would pair nicely with the citrusy flavors of these cupcakes.
Nutritional Information
Calories: 190 kcal | Carbohydrates: 38 g | Protein: 3 g | Fat: 4 g | Fiber: 2 g | Sugar: 19 g | Salt: 0.3 g
