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I’m celebrating my 200 posts and my son’s monthly birthday with vegan orange pudding cupcakes with chocolate ganache from Vegan Cupcakes Take over the World (VCTOW). As I already mentioned before I make a cake/ cupcake for my son’s monthly birthdays. I guess it’s just a reason for us adults to indulge a little bit.

I borrowed VCTOW book (it’s a small book, fits perfectly in my purse) from the library and I look at the pictures and read the recipes like a little girl. I’m now thinking of buying the book so I can have it all to myself.

I made carrot cupcakes from the book twice already, my son loves these. It’s so cute to watch him sit and lick little crumbs & icing from his dad’s fingers. This is why I wanted to make something fruity, so my little one could enjoy.

Orange pudding cupcakes sounded just perfect and I took up the challenge of making them on a weeknight. I baked the cakes and made pudding during my afternoon break and assembled everything in the evening.

Recipe from VCTOW.

Print Recipe
Orange Pudding Cupcakes Yum
Orange Pudding Cupcakes
Course dessert
Cuisine american
Prep Time 20 minutes
Cook Time 45 minutes
Servings
cupcakes
Ingredients
For the Pudding:
  • ½ cup orange juice Freshly squeezed
  • ¾ cup Soy milk
  • ¼ cup Sugar + 2tbsp
  • 3 tbsps cornstarch tapioca Arrow root starch or or starch
  • 1/8 tsp Turmeric – for color (optional)
  • 1 tsp Vanilla extract
  • 1 tsp Orange zest
For the cupcakes:
  • 1 1/3 cups All purpose flour
  • 1 tsp Baking powder
  • ½ tsp Baking soda
  • ¼ tsp Salt
  • 1/3 cup Canola Oil
  • ¾ cup Soy milk
  • ½ cup orange juice Freshly squeezed
  • ¾ cup Sugar
  • 1 tsp Vanilla extract
For the topping:
  • ¼ cup Orange Marmalade
  • Chocolate Rich Ganache*
For the Rich Chocolate Ganache:
  • ¼ cup Soy milk
  • 4 oz chocolate Bittersweet – . chopped
  • 2 tbsps Maple syrup
Course dessert
Cuisine american
Prep Time 20 minutes
Cook Time 45 minutes
Servings
cupcakes
Ingredients
For the Pudding:
  • ½ cup orange juice Freshly squeezed
  • ¾ cup Soy milk
  • ¼ cup Sugar + 2tbsp
  • 3 tbsps cornstarch tapioca Arrow root starch or or starch
  • 1/8 tsp Turmeric – for color (optional)
  • 1 tsp Vanilla extract
  • 1 tsp Orange zest
For the cupcakes:
  • 1 1/3 cups All purpose flour
  • 1 tsp Baking powder
  • ½ tsp Baking soda
  • ¼ tsp Salt
  • 1/3 cup Canola Oil
  • ¾ cup Soy milk
  • ½ cup orange juice Freshly squeezed
  • ¾ cup Sugar
  • 1 tsp Vanilla extract
For the topping:
  • ¼ cup Orange Marmalade
  • Chocolate Rich Ganache*
For the Rich Chocolate Ganache:
  • ¼ cup Soy milk
  • 4 oz chocolate Bittersweet – . chopped
  • 2 tbsps Maple syrup
Orange Pudding Cupcakes
Instructions
To make the pudding:
  1. Whisk orange juice, soy milk, sugar, arrow root starch, vanilla, turmeric in a heavy bottomed sauce pan. On medium heat, cook for 2 minutes whisking continuously until heated through and steamy. Reduce the flame to low and cook for 5 more minutes stirring continuously. You may have to use a fork after a while as the mixture thickens considerably. When the mixture is thick and pudding like, take off the heat and remove it into a bowl. Let cool for 10 minutes, cover and refrigerate for at least 1 hour. The mixture will thicken further as it cools.
For the cupcakes:
  1. Preheat oven to 350°F. Line the cupcake pan with paper liners.
  2. Whisk orange juice, soy milk, sugar, vanilla and 1 tbsp of flour in a medium bowl.
  3. In a separate bowl, whisk the remaining flour, baking powder, baking soda and salt. Add dry ingredients to wet ingredients in 3 installments, making sure that everything is well incorporated after every addition. Fold in the orange zest and mix to incorporate.
  4. Fill each cupcake liner 2/3 to ¾ of the way full.
  5. Bake for 20-22 minutes or until the tops spring back when touched and the cake tested inserted in the center comes out clean.
  6. Remove from the cake pan and cool completely on a wire rack before filling.
To assemble:
  1. Snip a corner off a Ziploc bag and insert the widest tip possible. My tip squeezed out into the second cupcake I was filling, so I went ahead without a tip and it worked just fine.
  2. Using a finger, poke a hole in the center of each cupcake and by sticking the tip into the cake squeeze as much of the pudding as it can take. Cupcakes will swell a little like a small balloon, don’t overdo or the balloon might burst. :0)
  3. Wipe the top clean with the back of a spoon or just use your finger. Then spread ¼ tsp orange marmalade on each cupcake.
  4. The next step is to add about 1 tbsp of chocolate ganache on each cupcake. Refrigerate the cupcakes till everything sets, about an hour. I filled and topped the cupcakes on the wire rack and I put the whole rack in the fridge for convenience.
To make Rich Chocolate Ganache:
  1. Bring the soy milk to a slow boil in a heavy bottom sauce pan. Remove from heat and immediately stir in chopped chocolate and maple syrup. Stir till smooth and keep aside until ready to use.
Recipe Notes

The cupcakes were a big hit with my family and I can see my son licking on the pudding already.

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