50/50 Bar Cupcakes
A nostalgic treat inspired by the classic 50/50 bars! These cupcakes have a zesty orange flavor with a creamy frosting that’ll take you back to your carefree childhood days.
Equipment
- Muffin tin, Paper liners, Mixing bowls, Whisk, Wire rack, Toothpick
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
- 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 vinegar and soymilk; allow it to curdle and resemble buttermilk.
- Stir in the orange juice, sugar, orange extract, and vanilla to the buttermilk mixture.
- Carefully fold the wet ingredients into the dry ingredients, being cautious not to overmix.
- Divide the batter equally among the cupcake liners.
- Bake for 20-23 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool on a wire rack completely before frosting with Cream Cheese Frosting.
Notes / Tips / Wine Advice:
Serving Tip:
For an extra nostalgic touch, drizzle some melted chocolate on top of the frosting or garnish with orange zest.
Wine Advice:
Pair with a light and crisp white wine, like a Chardonnay or Sauvignon Blanc, for a refreshing contrast to the sweetness.
Nutritional Information
Calories: 210 kcal | Carbohydrates: 40 g | Protein: 3 g | Fat: 7 g | Fiber: 2 g | Sugar: 22 g | Salt: 0.2 mg
