I really don’t want to share recipes which don’t at least contain a single homegrown ingredient. This is a problem in winter, especially when it comes to sweets. Berry season is long gone, the fruit trees are still too small to bear enough fruit for storage and always having cake from pumpkin or zucchini is boring. So I was really delighted when I remembered the poppy seed capsules which I harvested in late summer. I put them in a vase and they looked so decorative that I totally forgot I wanted to use them for baking and stuff. So I got the poppy seeds out of their beautiful house and put them in an even more comfy new home: soft, sweet and juicy cupcakes with a touch of orange.
Ingredients for 12 medium cupcakes:
- 130 g vanilla soy yoghurt
- 150 ml plant-based milk
- 60 g canola oil
- 200 g sugar
- 2 tbsp orange blossom water
- 2 tbsp poppy seeds
- 150 g flour
- 2 tbsp starch
- ½ tsp baking powder
- ½ tsp soda
- a pinch of salt
- filetted tangerine or canned tangerine
Mix together yogurt, milk, oil, sugar, poppy seed and orange blossom water in a big bowl until well combined. Mix flour, starch, baking powder, soda and salt in another bowl. Stir together yoghurt mixture and flour mixture until you have a tough but still quite liquid / runny dough (don’t mix too long otherwise the vegan dough won’t rise anymore).
Fill baking liners with paper cups and fill them two thirds. The dough will rise while baking and we want the cupcakes more or less flat.
Bake for 20 min at 180°C (~360 F). I recommend checking the consistency with a little wooden stick –if the stick comes out clean, the cake is ready. Later you can coat the hole with the topping. It is important to quickly take the cupcakes out of the baking tin so they can cool down, otherwise they will sweat and get sticky.
Because the cupcakes are already quite sweet, I decorate them with some fresh tangerine slices. But if you want the full cupcake infusion, then you can put some butter cream topping on top. A thick dark ganache can also be very tasty!