Chocolate Chai Orange Cupcakes

Ingredients for 1 servings:

• 150 ml orange juice (highly concentrated)
• 15 g starch flour
• 1 tsp orange blossom water
• 100 g coconut fat, e.g. B. Palmine
• 30 g powdered sugar
• 250 g flour
• 1 ½ tsp baking powder
• 1 tbsp cocoa
• 50 g dark chocolate coating
• 10 g soy flour
• 4 tbsp water, for mixing the soy flour
• 120 g sugar
• 150 ml Chai tea very strong, so 6 tea bags with 150 ml water)
• 50 ml oat milk (oat drink)
• 75 ml rapeseed oil

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 45 minutes

For the buttercream, mix the cornstarch with 4 tablespoons of orange juice. Bring the remaining orange juice to a boil with orange blossom water and remove from the heat. Whisk in the cornstarch and bring back to a boil briefly. Cover the pudding with plastic wrap to prevent a skin from forming and let it cool to room temperature. Whisk the Palmin, which has been warmed to room temperature, with a hand mixer until fluffy. Add the pudding a spoonful at a time until all the pudding is used up. Then sift in the icing sugar and continue beating until a smooth mixture forms. For a more intense orange flavor, simply reduce the amount of juice to 150 ml. For the muffins, mix the dry ingredients (flour, baking powder, cocoa). Roughly chop the chocolate coating (or use chocolate drops or similar) and add to the dry ingredients. Whisk the mixed soy flour together with the sugar until fluffy and mix with the chai and oat milk. Fold the wet mixture into the dry mixture. Then stir in the oil. Spread the batter evenly onto the prepared muffin tin and bake at 180°C (convection oven) for 25 minutes (don’t forget to do the toothpick test). Piping the buttercream onto the cooled (!) muffins. Decorate as desired. This recipe is completely vegan. If you don’t care about that, you can replace the soy flour with 1 egg, the Palmin with butter, and the oat milk with milk. Makes 12 cupcakes.