Chocolate Orange Cupcakes Vegan Recipes
CHOCOLATE ORANGE CUPCAKES (VEGAN)
I have found using my new muffin tin creates a diferent shape cupcake. My husband and I reckon the peak in the centre of the cupcake is caused by the metal tin reflecting heat focusing it in on the centre of the cupcake. I usually use silicone trays for my cupcakes. This recipe is from Vegan cupcakes takeover the world by Isa Chandra Moskowitz and Terry Hope. It can be frosted but I decided that would not be appropriate for these cakes as they were destined for a sick mother in law in hospital. I love the melt in your mouth texture of these cupcakes
Provided by cakeinmyface
Categories Dessert
Time 30m
Yield 12 cupcakes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 gas mark 4 and line a pan with cupcake liners.
- Whisk together soy milk and vinegar and orange juice and set aside to allow to curdle. Add sugar oil, extract to the soy milk and whisk until foamy.
- In a separate bowl sift all the dry ingredients add in two batches to the wet and beat until no large lumps remain a few small lumps are ok.
- Pour the mixture into the liners until 2/3rd s full bake for 18- 20 minutes until a toothpick inserted into the centre comes out clean.
Nutrition Facts : Calories 158.4, Fat 6.9, SaturatedFat 0.7, Sodium 154, Carbohydrate 23.1, Fiber 1.4, Sugar 12.8, Protein 2.5
CHOCOLATE ORANGE CUPCAKES- VEGAN!
Make and share this Chocolate Orange Cupcakes- Vegan! recipe from Food.com.
Provided by Megannnnnnnn
Categories Dessert
Time 40m
Yield 16 delicious cupcakes, 16 serving(s)
Number Of Ingredients 12
Steps:
- Melt the chocolate in the microwave (1 minutes high heat) or my preferred way - a makeshift double broiler (boil some water in a small sauce pot, put a small saute pan over the sauce pot, lower heat, add chocolate, stir occasionally with a plastic spatula until melted ), let cool.
- Sift together flour, baking powder, baking soda, salt, cocoa, set aside.
- Whisk together wet ingredients (prunes through orange extract) until foamy, add orange peel. Add wet ingredients to dry and combine. Fold in melted chocolate.
- Line 16 (or possibly more) muffin tins with cupcake liner. Pour batter in, filling cup 3/4 of the way.
- Bake at 350 20-25 minutes, until toothpick inserted into center comes out clean.
Nutrition Facts : Calories 108.7, Fat 3, SaturatedFat 1.6, Sodium 129.2, Carbohydrate 20.3, Fiber 4.5, Sugar 3.4, Protein 4.2
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