Vegan Chocolate Ginger Orange Cupcakes

By mariannefeldman

from thekitchn.com

Yields 12-48 cupcakes depending on size of tin

Ingredients

• 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
• 2 tablespoons freshly grated ginger
• 4 tablespoons zested orange peel
• 1 tablespoon orange juice
• 4 tablespoons cider vinegar
• 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 + 2 tablespoons
• 1/8 teaspoon salt

Details

Adapted from thekitchn.com

Preparation

Step 1

Preheat oven to 375 degrees Fahrenheit. 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 know you've incorporated all the vinegar and you're set to pour it into muffin tins) or even two cake pans.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.

Frosting:
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 eat! Refrigerate any unused frosting for up to a week.