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Blood Orange Cupcakes with Dark Chocolate Buttercream Icing

These Halloween cupcakes are the trick to serving your costume partygoers the best treats this year!


For the Cupcakes:

1 cup coconut sugar 1 cup Gluten Free Flour Blend 3/4 cup Almond Meal 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup Savory Olive Blood Orange Olive Oil 1 cup unsweetened Flax Milk or any other non dairy milk 1 tablespoon Cara-Cara Orange Vanilla Balsamic Vinegar 2 teaspoons vanilla extract 2 teaspoons orange extract 1 teaspoon Almond extract 2 tablespoons blood orange juice zest of 2 blood orange


For the Buttercream Icing:

16 tbsp unsalted butter, room temperature

7 cups confectioner's sugar

¼ to ½ cup heavy cream

3 tbsp Dark Chocolate Balsamic Vinegar

Any color food color gel!


For the Cupcakes:

Preheat oven to 350 degrees.

Mix together dry ingredients in large bowl.

Then pour in your wet ingredients. 

Mix dry an wet ingredients as well as zest of orange.

Spoon Batter into a silicone cupcake tray or a lined traditional cupcake tray. 

Bake for about 20 minutes.


For the Buttercream Icing:

Combine the butter, 3 cups of confectioner's sugar, and ¼ cup heavy cream. Mix on low until just incorporated. Beat on medium-high until creamy, about 1 minute. Scrape down the sides of the bowl.

Add the remaining confectioner's sugar in, 1 cup at a time, and mix on low until the frosting is thick but spreadable, beating for 1 minute after each addition.

Add in the balsamic vinegar. Raise the speed to medium-high and beat for 3-4 minutes, or until very light and fluffy. Add a drop of food coloring gel and mix into the buttercream on medium-high speed until it is uniformly colored. Add more coloring to reach desired shade.


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