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 ⅔ cup or 395g

• 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

  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 degrees F.
2. Mix all dry ingredients (first 4 ingredients) and whisk to combine. Add water, oil, vanilla, orange juice, ginger and orange zest. 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 know you've incorporated all the vinegar and you're set to pour it into muffin tins.
3. Bake for 15 minutes for a medium sized cupcake. Allow to sit in pan for 5 minutes, remove and place on wire rack until completely cool.
4. Cream butter in a mixer until creamy, add in powdered sugar and mix to combine. Add remaining ingredients and mix until creamy consistency. Frost cooled cupcakes and enjoy!

Similar Foods

• Vegan Chocolate Cupcakes