This is going to sound weird, but when I was a kid (and because I am lactose intolerant), I used to eat my cocoa pops with orange juice instead of milk. Right now you’re making faces, and I understand, it’s a bit different. Um yeah, a really great kinda different. The orange and chocolate mixed together created a jaffa kinda taste, and who doesn’t like jaffa balls, jaffa cake?
The reason I’m telling you this? Well today I’m going to show you something I learned back at my grade 5 school camp, how to bake cupcakes, in oranges on a BBQ. All sounds very wrong right, but oh it all tastes so good! The first time I ever made these cupcakes was in a makeshift milo tin oven when I was 11 years old, so that kinda shows you just how easy it is to do. It’s not the only thing we baked on that little tin at camp, but it’s the only thing I remember, the rest is really just a blur. What with all the makeshift hut building and winning a pack of minties in a “how long can you tear a mintie wrapper” contest, there were way better memories to hold onto. Maybe I remember the cupcakes because they were delish, and it was something my parents would never have let me do in a million years because they were scared I’d burn the house down or something, which btw, I probably would have.
Now you don’t have to bake them in a tin just like I did back at camp, unless you want to and then I really want to hear about it, you can just as easily bake them in your oven or in your BBQ. The trick is really the temperature. At camp we were taught to put the lid on the orange and wrap the foil all around the outside of the orange, but that was because we were immersing it in fire. You could do the same when cooking it on the BBQ or in the oven, but I think it makes a less attractive cupcake, and especially on the BBQ, it makes it harder to tell if the cupcakes are cooked.
Because I have a tiny little pink kettle BBQ that has no temperature control on it, my method is simply to wrap the orange peel part of the cupcake in foil, making sure it can stand on it’s own so that the cupcake doesn’t fall over and all the batter run out. The orange peel is still protected and won’t burn, but you also end up with cupcakes that also look like cupcakes, and I think that’s kinda important when I’ve got guests. I personally do not like to spread icing over the cupcakes, but you could and it might even make them a little yummier if you added some orange zest into the frosting mixture.
This post has been brought to you by the foodies at BBQ’s Galore and my 5th grade school camp.
- 1 2/3 cup self raising flour
- 1 1/2 teaspoon baking soda
- 1 1/2 cups sugar
- 2/3 cup cocoa powder
- 1 tsp salt
- 1 1/2 cups coconut milk
- 100 gram coconut oil
- 2 eggs
- 2 teaspoon vanilla extract
- 1 teaspoon orange zest
- Pre-heat your BBQ so that the coals are white when you place your cupcakes in the grill.
- Put all your ingredients into a large bowl and mix with an electric mixer
- Cut your oranges in half, and then spoon out the insides. Put them aside to use for juice or eating.
- Pour batter into your orange "cupcake cases" about 3/4 of the way. You do not want your cupcakes to overflow.
- Wrap with tin foil, making sure that your cupcakes will be able to stand up in the grill on their own.
- Place your cupcakes in the BBQ and place the lid over the top.
- Cook for 20-25 minutes or until cupcakes are cooked, Make sure you check on them so they don't burn.