These gorgeous vegan orange and poppyseed cupcakes are wonderfully tasty. Serve straight from the oven, these are perfect for afternoon tea with friends.
Prep time 15 min
Cook time 20 min
Serves 12


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  1. Preheat oven to 180°C/160°C fan-forced. Line a 12-hole (1/3 cup/80mL) muffin pan with paper cases, set aside.
  2. In a large mixing bowl, combine flour, almond meal, sugar, and poppy seeds.
  3. In a small jug, add orange zest and juice, Oat Milk and sunflower oil; stir to combine.
  4. Make a well in centre of dry ingredients. Add oat milk mixture all at once. Mix lightly, until just combined. Be careful not to over-mix. Divide mixture among paper cases.
  5. Bake about 20 minutes, until cooked when tested with a skewer. Cool in pan 5 minutes before transferring to a wire rack to cool completely.

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