Recipe: Vegan Chocolate Ginger Orange Cupcakes

There's a secret we've been fostering for quite some time now. We love vegan cupcakes. More than "regular" cupcakes. Their flavor is intense, pure and did we 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, it's one of the coolest things 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 we're willing to bet that 8/10 of you don't go back to your standard chocolate cupcake ever again! Here's what you'll need:

Vegan Chocolate Ginger Orange Cupcakes
yields 12 to 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
2 tablespoons freshly grated ginger
4 tablespoons zested orange peel
1 tablespoon orange juice
4 tablespoons cider vinegar

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

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

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.

Related: How To Stock a Vegetarian (or Vegan) Pantry

(Recipe originally published March 10, 2010)

(Images: Sarah Rae Trover)

Per serving, based on 10 servings. (% daily value)
Calories
903
Fat
45.6 g (70.1%)
Saturated
23 g (115.1%)
Trans
0.1 g
Carbs
124.7 g (41.6%)
Fiber
5.2 g (20.6%)
Sugars
87.3 g
Protein
6.3 g (12.6%)
Sodium
523.8 mg (21.8%)

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