Orange semolina cupcakes

• Produce

  • 6 tbsp Apple puree
  • 1 Orange, zest of

• Condiments

  • 120 g Orange marmalade, fine cut

• Baking & Spices

  • 1 1/2 tbsp Almonds/ almond flour, ground
  • 1 1/2 tsp Baking powder
  • 60 g Brown sugar
  • 70 g Plain flour
  • 135 g Semolina, fine
  • 100 g Sugar

• Oils & Vinegars

  • 135 ml Olive oil, mild

• Nuts & Seeds

  • 50 g Desiccated coconut
  • 1 Pistachios or almonds

• Drinks

  • 180 ml Orange juice, freshly squeezed
  • 360 ml Orange juice

• Other

  • 3½ tbsp aquafaba**

Found on lazycatkitchen.com

Description

Directions

• Pre-heat the oven to 180° C / 350° F. Oil a 12-hole standard muffin tin with a bit of olive oil or line the tin with cupcake liners.In a medium bowl combine all the dry ingredients apart from chopped pistachios.In another large bowl, whip aquafaba** until it has soft peaks.Whisk in the rest of wet ingredients until marmalade dissolves completely.Mix dry ingredients into the wet ones slowly, until well combined. The mixture should be quite runny.Distribute the mixture evenly between 12 muffin holes. Bake in the pre-heated oven until tops are lightly browned and an inserted toothpick comes out clean (about 30-35 minutes).While the cupcakes are baking, combine syrup ingredients in a small pot and bring to a gentle simmer.As soon as the cupcakes are out of the oven, brush them with hot syrup several times allowing it to soak into the cake between each go.Return leftover syrup to the stove for 5-10 minutes, let it come to the boil and thicken slightly. Brush thickened syrup onto the cakes and sprinkle with pistachios (or almonds). Thicker syrup will keep them in place better.