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

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 cup or 224g

• 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

  10 tbsp or 54g

• Vanilla extract

  1 tbsp or 13g

• Orange juice

  1 tbsp or 16g

• Soymilk

  Original and vanilla, with added calcium, vitamins a and d

  4 tbsp or 61g

• Salt

  Table

  ⅛ tsp or 0.8g

Directions

1. Preheat oven to 350°F. Line standard muffin tins with paper liners.
2. In a large bowl, whisk the flour, cocoa powder, baking soda, and salt until evenly combined.
3. In a separate bowl, whisk the water, canola oil, vanilla, orange juice, finely grated fresh ginger, and orange zest.
4. Stir the wet mixture into the dry just until no dry spots remain. Quickly stir in the vinegar until slightly foamy and lighter in color.
5. Divide batter among liners, filling each about two-thirds full. Bake 12–16 minutes, or until a toothpick inserted in the center comes out clean. Cool 5 minutes in the pan, then transfer to a rack to cool completely.
6. For the frosting, beat the butter until smooth. Gradually mix in powdered sugar, then add cocoa, vanilla, orange juice, and soymilk; beat until creamy and spreadable. Frost completely cooled cupcakes.