Double Orange Cupcakes

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Vinegar and vegan baking go hand in hand as the acid works in place of eggs to bind batters, and interacts with baking soda to make cakes and quick breads rise.

  • CUPCAKEServings

Ingredients

  • Cupcakes
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. pumpkin pie spice
  • 1 cup orange juice
  • 1/2 cup light olive oil
  • 2 Tbs. apple cider vinegar
  • 1 Tbs. grated orange zest
  • Icing
  • 1 1/2 cups confectioners’ sugar
  • 3 Tbs. soy margarine, softened
  • 2 Tbs. orange juice
  • 1 Tbs. orange liqueur
  • 1 Tbs. orange zest

Preparation

  1. To make Cupcakes: Preheat oven to 350˚F. Line 12-cup muffin tin with paper liners.
  2. Whisk together flour, sugar, baking soda, salt, and pumpkin pie spice in bowl. Stir in juice, oil, vinegar, and orange zest. Fill liners 2/3 full and bake 30 minutes, or until toothpick inserted in center comes out clean. Cool.
  3. To make Icing: Beat all ingredients with electric mixer until smooth. Spread on cupcakes.

Nutrition Information

  • Serving Size: Makes 12 cupcakes
  • Calories: 242
  • Carbohydrate Content: 45 g
  • Fat Content: 6 g
  • Fiber Content: 1 g
  • Protein Content: 2 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 299 mg
  • Sugar Content: 30 g