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 Three years ago, I featured Sakura's Chocolate Orange Cupcakes in honor of Halloween. Sakura was a vegan food blogger, but she has since moved onto new things. Fortunately, her recipe lives on, here on Go Dairy Free, and it seemed like a perfect blast-from-the-past treat to feature once again.
Not only are chocolate and orange a perfect flavor match, but they also suit the colors of the Halloween motif quite nicely (especially with a drop or two of natural orange food coloring for a little hue boost). This recipe uses the magic of orange not only in the cupcakes themselves, but also in the unique frosting. The topping is a swirl of orange and chocolates frostings side by side, almost like soft-serve ice cream, only richer and dairy-free! If you are concerned that I have sprung this recipe on you a bit too late for your party planning, have no fear. This is the ultimate last minute recipe, using everyday pantry items, and oh yes, it is perfect for your nut-free, egg-free, and soy-free guests too! ...
Recipe: Chocolate-Orange Cupcakes with Swirled Dairy-Free FrostingSummary: Recipe and photo by Sakura, and originally shared from her vegan baking blog. Ingredients - Cupcakes:- 3/4 Cup Non-Dairy Milk
- 1/4 Cup Orange Juice
- 1 Teaspoon Apple Cider Vinegar
- 3/4 Cup Granulated White Sugar
- 1/3 Cup Canola Oil
- 1 Cup All-Purpose Flour
- 1/3 Cup Cocoa Powder
- 3/4 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 1/4 Teaspoon Salt
- 1 Teaspoon Orange Zest
Ingredients - Frosting:- 1/8 Cup + 1/4 Cup Margarine, divided
- 1/2 Cup + 1 Cup Powdered Sugar, divided
- 1/2 Tablespoon Orange Juice
- Orange Zest, optional
- 1/4 Cup Cocoa Powder
- Non-Dairy Milk, as needed
Instructions- Preheat oven to 180°C and line cupcake pan.
- Whisk the soy milk, orange juice and vinegar in a measuring cup and set aside for a few minutes to get good and curdled.
- Beat together the soy milk mixture, oil, sugar, and orange zest. Sift in the flour, cocoa, cornstarch, salt, baking powder and soda and mix until no large lumps remain.
- Fill cupcake liners two-thirds of the way and bake for 22-26 minutes.
- Transfer to a cooling rack.
- While the cupcakes are cooling, make the two frostings.
- For the light / orange frosting, beat 1/8 cup margarine until fluffy. Add 1/2 cup sifted powdered sugar and beat again. Add 1/2 T orange juice and a little bit orange zest continue beating until fluffy.
- For the dark/chocolate frosting, beat 1/4 cup margarine until fluffy. Add 1/4 cup sifted (unsweetened) cocoa powder and beat again. Add about 1 cup sifted powdered sugar (1/4 cup at a time) and beat again. Add non dairy milk if necessary.
- Once the cupcakes are completely cooled, put both frositngs in a piping bag, and frost nice swirls of frosting on the cupcakes.
Preparation time: 10 minute(s) Cooking time: 25 minute(s) Diet type: Vegan, Dairy free, Egg free, Nut free, Peanut free, Soy free Number of servings (yield): 12 
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