ORANGE BERGAMOT CUPCAKES

instead of using extracts or juice to flavor this cake, i used tea. yay! these cupcakes are verrry faintly flowery with a sweet orange buttercream on top. yum.

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BERGAMOT 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 very strong earl grey tea (2 bags steeped in 1/2c boiled water for 5-10 minutes)
2t vanilla 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 all foamy. now add that, the tea 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.

ORANGE FROSTING

1/2c margarine
3-3 1/2c powdered sugar
1/4c fresh squeezed orange juice
1/2t vanilla extract
1/2t orange zest

blend everything with an electric mixer until it holds its shape. when the cupcakes are fully cooled, pipe on a mess of frosting.

oj note: in the first version of these i was lazy and used tropicana orange juice–it’s my favorite to drink because it’s so tart and i thought it might balance out all the sweetness of the sugar. nope, too bold. definitely use fresh squeezed for this.

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