Vegan chocolate orange cupcakes
These Vegan Chocolate Orange Cupcakes combine rich cocoa with vibrant orange zest and ginger for a moist, fluffy treat. Ideal for any occasion, they feature a creamy chocolate frosting that's easy to prepare.
Cook time 15 min
Prep time 15 min
Ingredients:
3 cups all-purpose white wheat flour2/3 cup dry cocoa powder
4 tsp baking soda
1 tsp salt
2 cups sugar
1.50 cups water
1 cup vegetable oil
2 tsp vanilla extract
1 tbsp orange juice
2 tbsp ginger root
4 tbsp orange zest
4 tbsp vinegar
1 cup butter
4 cups powdered sugar
10 tbsp dry cocoa powder
1 tbsp vanilla extract
1 tbsp orange juice
4 tbsp soy milk
1/8 tsp salt
Indulge in the rich, exquisite flavors of our Vegan Chocolate Orange Cupcakes! This delightful recipe brings together the warmth of ginger, the zest of orange, and the decadence of chocolate, all in a moist, fluffy cupcake that's completely vegan. Perfect for any occasion, these cupcakes are easy to make and promise to be a hit with both vegans and non-vegans alike.
Instructions:
- Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners.
- In a large mixing bowl, combine the water, vegetable oil, vanilla extract, orange juice, and vinegar. Mix well.
- In another bowl, sift together the flour, cocoa powder, baking soda, salt, and sugar until well combined.
- Gradually add the dry mixture into the wet mixture, stirring continuously until you achieve a smooth batter.
- Fold in the grated ginger root and orange zest.
- Pour the batter into the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for about 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- In a large bowl, beat the softened vegan butter until creamy.
- Gradually add the powdered sugar and dry cocoa powder, beating until smooth.
- Mix in the vanilla extract, orange juice, soy milk, and salt. Beat until the frosting is light and fluffy. Adjust the consistency with additional soy milk if needed.
- Once the cupcakes are completely cooled, use a piping bag or a spatula to frost each cupcake with the prepared chocolate frosting.
- Garnish with additional orange zest if desired. Serve and enjoy!
With its harmonious blend of chocolate, ginger, and orange flavors, these vegan cupcakes are a treat for the senses. Whether you're baking them for a special occasion or just to satisfy a sweet craving, you'll find them simple to prepare and utterly delicious. Happy baking!
Vegan chocolate orange cupcakes FAQ:
Bake the cupcakes in a preheated oven at 350°F (175°C) for about 18-20 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
Store the Vegan Chocolate Orange Cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If you want to keep them longer, consider freezing them.
It’s best to use cocoa powder for the chocolate flavor. However, if you need a substitute, you can try using carob powder, keeping in mind it has a different taste and sweetness.
Use a standard 12-cup cupcake pan for this recipe. The batter will fill each liner about two-thirds full, which is ideal for rising.
If you don't have ginger root, you can use ground ginger as a substitute. Approximately 1 teaspoon of ground ginger should provide a similar flavor, though the fresh ginger will give a different level of intensity.
Tips:
- Make sure to properly measure your ingredients to ensure consistency.
- Sift the dry ingredients like flour and cocoa powder for a lump-free batter.
- Use freshly squeezed orange juice for the best flavor.
- Grate the ginger root finely to distribute its flavor evenly throughout the batter.
- Don't overmix the batter; mix until ingredients are just combined to avoid tough cupcakes.
- Let the cupcakes cool completely before frosting to prevent the frosting from melting.
- For a richer flavor, consider using Dutch-processed cocoa powder.
Nutrition per serving
30 ServingsCalories 220kcal
Protein 2.33g
Carbohydrates 40g
Fiber 1.66g
Sugar 27g
Fat 14g
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