Valentine’s Day is just around the corner! Also Blood oranges are in season and were out at TJ’s this week. So what do you do? You make Blood Orange Chocolate Cupcakes in the shape of hearts. The best of both worlds!
I discovered the trick of making heart cupcakes with all materials you most likely have on hand. No need to go buy a special heart-shaped cupcake pan. Save some money. What you will need are the cupcake pans you already have and aluminum foil! Can you say easy peasy!?
These cupcakes are so fun to make and a little messy! You may not want to wear white and wear an apron to make sure you don’t get the blood orange juice on you! They are called blood oranges for a reason. The juice is an absolute gorgeous red color and its just a visual treat to make!
I mean look at the color! I haven’t really done a lot with blood oranges before. But how fun are these! Also you can make some killer drinks both adult and kid friendly beverages 😉(but that is a whole different post!)
Okay I digress, let’s get back to these cupcakes. Put on your apron roll up your sleeves and let’s get baking!
What do I need for blood orange chocolate cupcakes?
Go to your local store we all know my favorite is TJ’s! Get a bag of blood oranges. My oranges were on the smaller side so I used a total of four oranges to get the amount of juice needed for these cupcakes. If your oranges are larger you may need only 1-2. You will need 1/2 cup of blood orange juice to make these. I like to use my little 2 oz measuring cups when squeezing citrus, but use whatever measuring utensil you prefer!
You will need two different bowls. First, you will be mixing your dry ingredients first together. In your second bowl you will combine your wet ingredients. Then you will combine your dry and wet ingredients together.
Ingredients
- 4 Blood oranges (juice) ~ 1/2 cup
- zest from two blood oranges
- 2.5 cups Bob Red Mill 1 to 1 flour
- 1 cup Dextrose (sugar)
- 2 tsp vanilla extract
- 2 tsp GF baking powder
- 1/2 tsp baking soda
- 2 eggs
- 1 cup Fairlife milk (or milk substitute)
How to make heart shaped cupcakes
You will need as stated above your typical cupcake pans and aluminum foil. You will tear ~1-2 inch wide strips of aluminum foil. Then ball those strips up into a ball. Place the balls between your cupcake liner and pan. Then fill your cupcakes as usual. It may look a little weird, and your kid as my daughter Hannah asked, “why are their holes in the cupcakes,” but I promise they will look like hearts when the process is completed! You will then bake your cupcakes as usual. When you remove them from the cupcake pans throw away your aluminum balls and there you have heart-shaped cupcakes! Some may look more heart-shaped then others. Make sure to not overfill the liners (this is easy to do). When you finally frost them it all comes together and the heart shows!
And now here is what they looked like finally baked.
Icing Ingredients
- 2 sticks butter softened
- 3 cups powdered sugar
- 1 TBS vanilla extract
- 2 TBS Fairlife milk (milk substitute)
First, beat the two sticks of butter together on medium speed with your mixer/KitchenAid for 2-3 minutes until fluffy. Add powdered sugar, vanilla extract, and milk combined on low speed, increase to high speed and beat for 3 minutes. Scrape down and beat an additional 2 minutes until light and fluffy!
Now ice your cupcakes!
I then added further decorations by melting 1/2 cup Chocolate Chips and piping on with a ziplock bag. Pipe on any design that moves you I decided hearts was fitting for Valentines Day.
What do you think? Are you going to go buy a bag of Blood Oranges now just to make these? It’s the perfect recipe and just in time for Valentine’s Day whether for your sweetheart, or your family/friends to enjoy! Hope you all enjoyed them as much as we did!
This recipe makes ~18 cupcakes, I made 12 and didn’t feel like waiting for another batch to bake so also made an additional 6 inch cake for the girls to enjoy!
Happy Baking and stay tuned for the next Fodmap Foodie Valentine’s Dinner recipe to go with these delicious cupcakes!
Gluten Free Blood Orange Chocolate Cupcakes
Ingredients
- 2 1/2 cups GF flour Bob Red Mill 1 to 1 flour
- 2 tsp GF baking powder
- 1/2 tsp baking soda
- 1 cup Dextrose (sugar substitute)
- 1/2 cup cocoa powderr
- 2 tsp espresso powder
- zest of two small blood oranges
- 1 cup Fairlife milk (milk substitute)
- 1/2 cup blood orange juice, fresh squeezed
- 2 tsp vanilla extract
- 2 eggs
Vanilla buttercream frosting
- 2 sticks butter at room temperature
- 1 TBS vanilla extract
- 2 TBS fair life milk (milk substitute)
- 3 cups powdered sugar
Instructions
- Preheat oven to 350 degrees and line cupcake tins with liners.
- Tear 1-2 inch strips of aluminum foil and form into a ball. Place balls between cupcake liner and tin to make heart shape.
- In a large bowl combine all dry ingredients of GF flour, dextrose (sugar), baking powder, baking soda, cocoa powder, and blood orange zest. Stir until combined.
- In another medium-sized bowl combine wet ingredients of blood orange juice, milk, vanilla extract, and eggs.
- Combine wet ingredients with dry ingredients and stir until combined.
- Spoon batter into cupcake liners until 2/3 full. Cook cupcakes for 25-30 minutes, until a toothpick comes out clean. All cupcakes to cool for 10 minutes and then remove to wire rack. Cool completely before frosting.
Vanilla Buttercream Frosting
- Beat 2 sticks of butter on medium speed in a mixer/KitchenAid for 2-3 minutes until light and fluffy. I like to scrape my bowl down and then beat for an additional 2 minutes.
- Add powdered sugar, vanilla extract, and milk to the mixer. Beat on low speed until combined and then increase speed to medium and beat for an additional 3 minutes. Scrape sides and beat an additional 2 minutes until desired fluffiness.
- Ice cupcakes. If desired. Melt 1/2 cup Enjoy LIfe Chocolate chips in the microwave for 1 minute total in 30-second intervals stirring between until melted. Place in a plastic bag and cut the tip off to pipe design on cupcakes.
