Healthy Vegan Cupcakes with Blood Orange Chia Jam and Frosting

Healthy Vegan Cupcakes with Blood Orange Chia Jam and Frosting
March 16, 2016 megsri8
vegan vanilla cupcake 2

vegan vanilla cupcakes

In continuation with my tribute to the end of the blood orange season I wanted to make something which would use a blood orange marmalade as well as frosting. I wanted to make a marmalade with blood oranges because it is such a flavourful fruit and even the peel has such a great flavour. I knew I could make it healthy and quickly by adding chia seeds and I also wanted to share the recipe of a quick and delicious vegan chia jam. I also wanted to add the blood orange juice to a vegan frosting recipe because I love the pinkish tinge it can give to a cake frosting. I had come across a lovely food photo of a blood orange butter cream frosting for a cake and I knew I had to replicate it in a healthy version. Thus this recipe for healthy vegan cupcakes with a blood orange chia jam centre and pink frosting was born!

vegan vanilla cupcake 2

healthy vegan cupcakes 10How to make Healthy Vegan Cupcakes?

I usually find recipes for either Vegan Cupcakes or Healthy cupcakes but not a combination of the two, i.e. a healthy vegan cupcake. Baking healthy cupcakes for me means something without refined sugar or refined flour as well as using good fats. I also wanted it to be dairy free and egg free as I enjoy the challenge of vegan baking. I found this recipe for vegan vanilla cupcakes and liked the simplicity of it. I decided to convert it into a recipe for healthy vegan cupcakes by subbing the refined flour with whole meal wheat flour, sugar with xylitol and canola oil with coconut oil and voila! These yummy healthy cupcakes were born!

I use Total Sweet Xylitol and it is one of my favourite plant based refined sugar substitutes. Not only does it work like sugar measure for measure, it is also very low on fructose which is a big deal for me. Read all about the importance of understanding fructose content in sweet products in my previous blog post here. Xylitol also ensures the end product colour does not change and hence my vanilla vegan cupcakes look as authentic as regular vanilla cupcakes.

How to make Healthy Frosting for Cupcakes?

vegan vanilla cupcakes

My next challenge was to make healthier frosting. I also wanted to ensure it was a lovely pink colour with the natural dye of blood orange juice. My recipe for an easy vegan buttercream frosting is made with two main ingredients -powdered xylitol and coconut butter. I find coconut butter works much better than coconut oil due to its creamy texture. You can also use any of your favourite vegan butter spread. I adapted the recipe from here and used blood orange juice instead of the almond milk. If you do not have blood oranges at home, regular orange juice will work but you may have to add colouring to ensure the pink colour. I really hope you guys enjoy my vegan frosting recipe!

Chia Seed Marmalade?

healthy vegan cupcakes 4

The final aspect to these lovelies is the vegan chia jam centre. I love the idea of a surprise filling in a cupcake or cake or biscuit. It really thrills me and that is why I thought I had to put a surprise jam centre for these cupcakes, only they had to be healthy! My favourite way of making a quick healthy jam is by adding chia seeds in jam. Chia seeds is not only packed in healthy Omega 3s and protein it also  has the ability to thicken liquids and hence can make a quick jammy texture. I wanted to use my beloved blood oranges and thought that a marmalade would be the best way to incorporate the fruit in its entirety. I adapted this recipe and used dates as a sweetener.

Delicious Vegan Vanilla Cupcakes!

healthy vegan cupcakes 8

With such an amazing combination of ingredients and flavours these are probably the naughtiest vegan cupcakes in town! These fluffy vegan cupcakes are moist and packed with healthier ingredients. Not only do they look beautiful, they taste amazing! Each bite has a unique texture and flavour. What is your favourite kind of cupcake? Let me know flavours that tickle you and frosting combinations you love!

Do give this recipe a try and let me know how they come out! If you do post your food photos on Instagram, then please do tag your creations of these vegan vanilla cucpcakes with #meghnas and #meghanskitchen so that I can see them as well!

Print Recipe
Vegan cupcakes
vegan vanilla cupcake 2
Servings
cupcakes
Ingredients
For the Vanilla cupcakes
For the Blood Orange Frosting
For the Blood Orange Marmalade
Servings
cupcakes
Ingredients
For the Vanilla cupcakes
For the Blood Orange Frosting
For the Blood Orange Marmalade
vegan vanilla cupcake 2
Instructions
For the cupcakes
  1. Pre heat the oven to 180C. Line a muffin tin with cupcake liners.
  2. Sift the first five dry ingredients and set aside. Melt the coconut oil. Add the vinegar to the almond milk for ten minutes. Scrape half the vanilla bean.
  3. Whisk the almond milk (which had the vinegar) as well as the coconut oil and vanilla bean.
  4. Slowly add the dry ingredients to the wet ingredients. Keep whisking lightly till well combined.
  5. Pour the batter into the lined muffin tins until 3/4th full. Place in the heated oven and bake 20 minutes or till golden brown. When you insert a toothpick it should come out clean. Switch off the heat and leave it in the oven for 10 minutes before removing to completely cool
For the Blood orange marmalade
  1. Slice the blood oranges or oranges of choice with the skin and remove the seeds. Add to a pan along with the dates and half the orange juice and bring to a medium heat. Keep the pan covered and let the oranges soften.
  2. After 20 minutes when it is all softened press it down with a spoon and break the fruit down. Add the chia seeds, the scraped vanilla from the vanilla bean and the rest of the orange juice and combine. Remove from heat after 5 minutes.
  3. When cool blitz in a blender till smooth and store in refrigerator for one week or freeze and use when required.
For the Blood Orange Frosting
  1. Cream the coconut butter. Slowly add the powdered till well combined. Add the blood orange juice little at time. It will be become a lovely pink. Adding a little juice at a time so that it does not become too wet. If it gets too runny you can refrigerate it and it can harden.
For the final assembly of the cupcakes
  1. Using a teaspoon scoop out the cupcake topping from the centre and make a shallow hollow. Add a teaspoon of chia marmalade into the hollow centre and flatten it out.
  2. Place the frosting in a piping bag. If it is too runny leave it in the fridge for ten minutes to harden. Pipe the frosting to cover the marmalade. Alternatively if a piping bag is too much of a pain, slather the frosting with a butter knife to cover the marmalade topping.
  3. Sprinkle with chopped praline almonds to decorate.
    healthy vegan cupcakes 9
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