Vegan Chocolate Ginger Orange Cupcakes

Ingredients

• Wheat flour

  White, all-purpose, unenriched

  3 cup or 375g

• Cocoa

  Dry powder, unsweetened

  ⅔ cup or 57g

• Baking soda

  Leavening agents

  2 tsp or 9g

• Salt

  Table

  1 tsp or 6g

• Sugar

  White, granulated sugar

  2 cup or 400g

• Water

  Plain, clean water

  1 ½ cup or 355g

• Canola oil

  1 cup or 218g

• Vanilla extract

  2 tsp or 8g

• Orange juice

  1 tbsp or 16g

• Ginger root

  Raw

  2 tbsp or 12g

• Orange zest

  4 tsp or 8g

• Vinegar

  Cider

  4 tbsp or 60g

• Butter

  Unsalted

  1 cup or 227g

• Powdered sugars

  4 cup sifted or 400g

• Cocoa

  Dry powder, unsweetened, hershey's european style cocoa

  10 tbsp or 50g

• Vanilla extract

  1 tbsp or 13g

• Orange juice

  1 tbsp or 16g

• Soymilk

  Lowfat, (all flavors), with added calcium, vitamins a and d

  4 tbsp or 61g

• Salt

  Table

  ⅛ tsp or 0.8g

Directions

1. Preheat the oven to 350°F.
2. In a large bowl, mix the flour, cocoa, baking soda, and salt. Whisk to combine.
3. Add the water, canola oil, vanilla extract, orange juice, ginger, and orange zest. Stir to combine.
4. Quickly stir in the vinegar until the mixture becomes slightly foamy and lighter in color. Once it darkens again, pour into muffin tins.
5. Bake for 15 minutes or until a toothpick comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
6. In a mixer, cream the butter until smooth. Gradually add powdered sugar and mix until combined. Add cocoa, vanilla extract, orange juice, and soymilk, mixing until smooth. Frost the cooled cupcakes.

Similar Foods

• Vegan Chocolate Cupcakes