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Mmm, cupcakes

December 9, 2009

We’re pretty well snowed in here in the upper midwest. Like a good little vegan, I read the weather reports a couple of days ago and went out to buy rice, beans, the kind of soy milk you don’t have to refrigerate, and AA batteries.

Of course, as soon as I woke up this morning and realized I wouldn’t be leaving the house for at least twenty-four hours, I developed a sudden chocolate craving. Given that the only chocolate in non-powdered form is about a half-mile away at the co-op, which may or may not be open, I decided that the only logical remedy was to make cupcakes.

Rice and beans can wait.

Spicy Chocolate Cupcakes with Orange Buttercream Frosting

Makes 6


1/2 cup soy milk
1/2 tsp apple cider vinegar
6 Tbsp sugar
1/2 cup flour
3 Tbsp cocoa powder
1 1/2 tsp baking powder
1/4-1/2 tsp cayenne
pinch salt
3 Tbsp canola oil
1 tsp orange extract

1. Preheat oven to 350 degrees.

2. In a large bowl, mix soy milk and apple cider vinegar and set aside to curdle. In a separate container, mix dry ingredients: sugar, flour, cocoa, baking powder, cayenne, and salt.

3. Add canola oil and orange extract to the curdled soy milk. Slowly mix in dry ingredients until well incorporated.

4. Pour into lined cupcake tin, filling each liner about 2/3 full.

5. Bake for 16-18 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and set on rack to cool.  (If you’re like me, eat one while they’re still hot and delicious.)

Orange Buttercream Frosting

1 Tbsp non-hydrogenated margarine, softened
1 Tbsp non-hydrogenated shortening, softened
3/4 cup powdered sugar
1 tsp orange extract
1 tsp dried orange peel
1 Tbsp soy milk

1. Beat margarine and shortening together until fluffy. Add sugar, and beat again until evenly distributed (about 3-4 minutes, usually.)

2. Add orange extract, orange peel, and milk, and continue to beat until smooth.

3. When cupcakes are cool, pipe or spread a thin layer of frosting on top and garnish, if desired.

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