Chocolate-Orange Vegan Halloween Cupcakes
Prep time
Cook time
Total time
Recipe and photo by Sakura, and originally shared with us from her vegan baking blog.
Author: Sakura
Serves: 12 cupcakes
Ingredients
Cupcakes:
- ¾ Cup Non-Dairy Milk (rice, soy, coconut, almond, etc. - your choice)
- ¼ Cup Orange Juice
- 1 Teaspoon Apple Cider Vinegar
- ¾ Cup Granulated White Sugar
- ⅓ Cup Canola Oil
- 1 Cup All-Purpose Flour
- ⅓ Cup Cocoa Powder
- ¾ Teaspoon Baking Soda
- ½ Teaspoon Baking Powder
- ¼ Teaspoon Salt
- 1 Teaspoon Orange Zest
Frosting:
- ⅛ Cup + ¼ Cup Dairy-Free Margarine, divided (try select Earth Balance varieties for soy-free)
- ½ Cup + 1 Cup Powdered Sugar, divided
- ½ Tablespoon Orange Juice
- Orange Zest, optional
- ¼ Cup Cocoa Powder
- Non-Dairy Milk, as needed (rice, soy, coconut, almond, etc. - your choice)
Instructions
- Preheat oven to 180°C/350ºF and line cupcake pan.
- Whisk the non-dairy milk, orange juice and vinegar in a measuring cup and set aside for a few minutes to get good and curdled.
- Beat together the non-dairy milk mixture, oil, sugar, and orange zest. Sift in the flour, cocoa, 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 ⅛ cup margarine until fluffy. Add ½ cup sifted powdered sugar and beat again. Add ½ T orange juice and a little bit orange zest continue beating until fluffy.
- For the dark/chocolate frosting, beat ¼ cup margarine until fluffy. Add ¼ 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.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-desserts/chocolate-orange-halloween-cupcakes