Vegan Chocolate Cupcakes With Ginger Orange Recipes

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, cocoa and baking soda. In a small bowl, whisk coconut milk, sugar, oil, vinegar and vanilla. Stir into dry ingredients just until moistened. , Fill paper-lined muffin cups half full. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat margarine until light and fluffy. Beat in confectioners' sugar, cocoa, milk and vanilla. Frost cupcakes.

Steps:

• Preheat the oven to 350 and prepare a dozen muffin cups - either outfit a muffin pan with paper or foil liners, or use a baking sheet and set out 12 paper liners nested inside foil liners, or else use silicone muffin cups.
• In a large mixing bowl, stir together the soy or rice milk, vinegar, sugar, vegetable oil and vanilla extract. In another bowl, stir together the flour, cocoa powder, baking soda, baking powder and salt. Sift the dry ingredients into the wet ingredients, pausing two or three times to stir, and keep stirring until all the large lumps are gone.
• Pour the batter into the cupcake liners until they are about two-thirds full. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Cool on a wire rack.
• When cool, whisk the chocolate glaze ingredients until smooth and spread the glaze on the cupcakes. If you choose, top with sprinkles.

Steps:

• Preheat the oven to 375°F. Line two standard cupcake tins with paper liners. Whisk together the flour, sugar, cocoa powder, baking soda, and salt. Add the water, oil, vanilla, orange juice, ginger, and orange peel. Stir to combine. Add the vinegar and stir quickly. The batter will be slightly foamy and lighter in color as you mix in the vinegar. The batter will turn darker again; this is the sign that all the vinegar has been incorporated. Fill the prepared cupcake tins 2/3 full. Bake for 15 minutes or until the top of a cupcake springs back when lightly pressed with a finger. Cool in the pan for 5 minutes, then remove cupcakes and place on wire rack until completely cool. Frost only after the cupcakes are cool. To make the frosting, whip the margarine with a hand or stand mixer until creamy. Add the powdered sugar and cocoa powder. Gradually whip in the soy milk, then the vanilla, orange juice, and salt and mix on high speed until lightened and creamy. Frost the cupcakes. Refrigerate any unused frosting for up to a week.