Chocolate Orange Cupcakes (Vegan) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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 Ingredients:
1 cup soya milk |
1 teaspoon apple cider vinegar |
3/4 cup granulated sugar |
1/3 cup canola oil |
1 teaspoon vanilla extract |
1/2 teaspoon almond extract (or chocolate of more vanilla extract) |
1 cup plain flour |
1/3 cup cocoa powder |
3/4 teaspoon baking soda |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
1 tablespoon orange zest, grated |
1 tablespoon orange juice |
Directions:
1. Preheat oven to 350 gas mark 4 and line a pan with cupcake liners.
2. 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.
3. 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.
4. 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.
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