Vegan Chocolate Ginger Orange Cupcakes
Vegan Chocolate Ginger Orange Cupcakes

There's a secret I've been keeping for quite some time now.

I love vegan cupcakes. More than "regular" cupcakes.

Their flavor is intense and pure, and did I mention there's none of that creaming and beating nonsense? They're literally as easy as 1, 2, 3! You're sure to be a hit at your next party if you come toting these!

These cupcakes get a little lift from the reaction between baking soda and vinegar, and although it might seem a bit strange, you'll be amazed to see your batter lift in the bowl when you add the vinegar. This is a recipe that takes mere minutes to make -- and once you make it, I'm willing to bet that four out of five of you don't go back to your standard chocolate cupcake ever again!

Vegan Chocolate Ginger Orange Cupcakes

Yields 12-48 cupcakes, depending on size of tin.

3 cups all purpose flour (organic unbleached if you have it)

2/3 cup unsweetened cocoa powder

2 teaspoons baking soda

1 teaspoon salt

2 cups natural cane sugar

1 2/3 cups water (or cold freshly brewed coffee)

1 cup canola oil

2 teaspoons vanilla extract

1 tablespoon orange juice

2 tablespoons freshly grated ginger

4 tablespoons zested orange peel

4 tablespoons cider vinegar

Preheat oven to 375 F. Mix all dry ingredients and whisk to combine. Add water, oil, vanilla, orange juice, ginger and orange peel. Stir to combine. Add vinegar and stir quickly to combine. Things will be slightly foamy and lighter in color. Once the mix turns slightly darker again, you'll know you've incorporated all the vinegar and you're set to pour it into muffin tins. Bake for 15 minutes for a medium sized cupcake. Allow muffins to sit in pan for 5 minutes, and then remove and place on wire rack until completely cool.

Frosting:

1 cup vegan margarine

4 cups powdered sugar

1 tablespoon vanilla

1 tablespoon orange juice

4 tablespoon soy milk

1/2 cup cocoa powder, plus 2 tablespoons

1/8 teaspoon salt

Blend margarine in a mixer until creamy; add in powdered sugar and mix to combine. Add remaining ingredients and mix until creamy consistency. You're ready to spread frosting on the cupcakes! Refrigerate any unused frosting for up to a week.

Sarah Rae Trover is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking.

 

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