(36 mini cupcakes or 12 normal-sized ones)
270 g (2 cups) flour
1 tsp baking powder
170 g (3/4 cup) sugar
2 tbsp vanilla sugar
100 ml (1/2 cup) plant oil
180 ml (1 cup) orange juice
1 packet orange zest
a pinch of salt
In a bowl, thoroughly mix the dry ingredients. In another container, mix the oil, orange juice and zest and put it into the bowl. Quickly stir the mixture with a tablespoon until you get a smooth dough.
Line a muffin pan with paper cups and, using two teaspoons, fill them with dough to about 2/3.
In a preheated oven, bake the cupcakes at 165°C / 330°F (convection) for 15 – 20 minutes, until they change to a golden color. Take them out of the oven and let them cool completely.
100 g (1/2 cup) margarine, soft
75 g (1/2 cup) icing sugar
20 g (1/4 cup) cocoa powder
Use a hand mixer to combine all ingredients into smooth frosting. Use a pastry bag to put the frosting on top of your cupcakes.