I FOUND IT AT ASIAN FOOD MARKET: JASMINE ESSENCE

spring is coming, and i found a teensy bit of inspiration at asian food market. i was browsing the spice section and found some intriguing flavor extracts. they were so cheap i had to get at leeeeeeast two of them. i went with jasmine essence and something called amyl acetate, which mimics a banana flavor. i had no clue what to use the jasmine for when i bought it, but by the time i got home i was ready to bake. jasmine green tea sounded good but i didn’t get any matcha powder, so i went with my second idea: orange blossom cupcakes. they use just a teensy bit of jasmine essence–just enough so it smells like an orange grove when you raise the cupcake to take a bite. yuuum.

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ORANGE BLOSSOM CUPCAKES

1.5c all purpose flour
2t baking powder
1/2t salt
1c sugar
1/2c margarine
4T warm water
3t ener-g egg replacer
1/2c fresh squeezed orange juice
2t orange zest
1t vanilla extract
1/2t orange flavor extract

preheat your over to 325°F and line 12 cupcake tins. in a mixing bowl, cream your margarine and sugar. in a small bowl, mix together the warm water and ener-g until it’s good and frothy. now add that, the juice, zest and extracts to the sugar mixture. sift the dry ingredients together in a separate bowl and slowly mix into the wet. bake for 20-22 minutes.

oj note: i used cara cara oranges because i love them, but valencia and blood oranges would be good too.

JASMINE FROSTING

1/2c margarine
3-3 1/2c powdered sugar
1/4c nondairy milk
1/4t vanilla extract
1/4t jasmine essence

whip everything up and pipe it onto the cupcakes when they’re fully cooled. i garnished with kumquat slices and clear decorating sugar, but go nuts.

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