It’s hard to believe that Ramadan is over and we’re now celebrating ‘Eid-ul-Fitr, the three-day long holiday that Muslims all over the world will be celebrating. After 30 days of fasting from dawn to sunset, it seems appropriate to enjoy family and friends–and some great food, including healthy sweets.
I made these cupcakes just before ‘Eid to test on family members- pre-approval is very important- and they didn’t seem to mind. Everyone seemed to love the colorful and varied cupcake wrappers by Silver Envelope.
If you don’t have sugared pearls to top the cupcakes with, you can simply frost and leave them; alternatively, you can sprinkle with your favorite all-natural color sprinkles. How pretty they’ll look!
Silver Envelope also has many more beautiful things to help you make ‘Eid something special. Gift wrap, buttons and ribbons make the celebration feel like just that- something to be happy about and really get into the celebratory mood- no more need to look for makeshift gift wrap or decorations. I just love that.
Here’s a few details and snapshots on how I made these bite-size delights.
The batter resembles the color of the wheat flour.
Even though we’ll wrap the cupcakes with the wrappers by Silver Envelope, we still need to bake them in paper wrappers. I love these blue and yellow ones, although the colors were hard to see after the cupcakes were baked.
The cupcakes almost look like bran muffins when they come out of the oven. They cook quickly so be sure to watch them so they don’t dry out or burn. You want moist cupcakes, not dry ones. Every oven may cook these slightly different, so keep an eye on them.
I love putting these pearls on top of my cupcakes to make them look a bit like jewelry- the edible sort, of course.
With the mascarpone frosting as pretty as it is, you don’t even need sprinkles. Some people may prefer to go without the extra sugar.
But these pretty pearls are hard to pass up…
I made these cupcakes with the healthiest ingredients I could find. If you don’t have exactly what the recipe calls for, substitute brands or types of flour, but not the amounts. Baking is much more of a science than cooking and can be tricky to adjust measurements if you’re looking for the same results shown in a recipe.
Makes 24 cupcakes
Ingredients for cupcakes
½ cup raw cane sugar or evaporated cane juice
1 ½ teaspoons baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
3 tablespoons orange oil (replace with grape seed or vegetable oil if you don’t have orange oil)
¾ cup heavy whipping cream
Ingredients for frosting
8 ounces mascarpone frosting
¼ cup raw cane sugar or evaporated can juice
1 teaspoon no-alcohol vanilla extract
½ teaspoon orange zest (fresh or dried)
Sugared pearls or cupcake sprinkles (optional)
Directions for Cupcakes
Preheat oven to 325°.
In a medium bowl, mix all of the dry ingredients.
Add the wet ingredients (oil, eggs and heavy cream) to the dry ingredients and stir with a wooden spoon until there are no more lumps in the mixture.
Pour two large spoons full of the mixture into each cupcake liner placed in a cupcake or muffin tin.
Bake for 10-15 minutes, watching carefully that they do not burn or become too hard. Use a sharp knife or cake tester to see if the cakes are done (the tester should come out clean).
Place on a cooling rack or remove from muffin tins. Let cool before frosting
Directions for Frosting
In a small bowl, mix all frosting ingredients well. Keep at room temperature before frosting. When cupcakes are completely cool, spread on top of each cupcake generously then wrap the cupcakes with cupcake liners, if using those.