Chocolate Orange Cupcakes with Vanilla Orange Buttercream Frosting
(adapted using the basic cupcake recipe from Vegan Cupcakes Take Over The World)
Sometimes we have 90’s parties at our house and decide to make cupcakes at 1 in the morning. Surprisingly Erik didn’t fuck them up. Erik may or may not have been drunk during the making of these cupcakes.
- 1 cup soymilk or other nondairy milk + 1 tsp apple cider vinegar
- 3/4 cup granulated sugar
- 1/3 cup canola oil
- 1 tsp chocolate extract
- 1/2ish tsp orange extract
- A small splash of vanilla extract
- 1 cup all purpose flour
- 1/3 cup cocoa powder
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Preheat your over to 350 degrees and line your muffin pan with cupcake liners.
Whisk together the soymilk and vinegar and set aside for a few minutes so it can curdle, then mix it together with the sugar, oil and extracts. It should start to get a little foamy when it’s all mixed up.
In a separate bowl mix your dry ingredients together, preferably using a sifter. Then add the wet mixture to the dry in two batches and make sure all the big lumps are gone. Don’t overmix your batter, like always.
Fill your cupcake liners 3/4 of the way full and bake for 18 to 20 minutes. You’ll know they are ready when a toothpick (or knife if you don’t have toothpicks like us) comes out clean. Cool them on a cooling rack!
While they are baking you can make your frosting:
We (and by we, we mean Jessica) don’t really follow an exact recipe for frosting. Just use a hand mixer to mix up 1/2 cup of vegan butter (earth balance rules) and some powdered sugar in a few batches until you get it to a good consistency for your liking. You can also use some vegetable shortening, but we were out of it. Then add in your extracts. We used about 1 tsp of vanilla and 1 tsp of orange extract each, roughly.
When your cupcakes are cooled, then frost them. We are lazy and just smeared the frosting on the cupcakes.
nom, nom motherfucker.