The interaction between baking soda and vinegar gives these cupcakes a little lift, and despite the fact that it might seem a little unusual, it is one of the greatest things to see your batter rise in the bowl when you add the vinegar. These cupcakes are perfect for any occasion.
This is a recipe that can be prepared in a matter of minutes, and once you’ve tried it, I’m ready to wager that the vast majority of you won’t ever return to making regular chocolate cupcakes again!
Information from the Tester
Who needs butter? Despite the absence of any animal components, these veganized cupcakes nonetheless manage to maintain a satisfying level of depth. In point of fact, the canola oil prevents the cake from becoming too dry, in contrast to the way that butter frequently has the propensity to behave. The reaction that takes place between the baking soda and the vinegar gives the cupcakes their lift in place of the eggs, and the finished products emerged from the oven with perfectly rounded tops.
While the ginger gives the cupcakes an earthy and somewhat spicy undertone, the substantial quantity of zest that is called for in the recipe makes them taste just like a chocolate orange, which is my absolute favorite holiday treat. The icing is smooth and really sugary in every bite! I decorated the tops of my cupcakes with a sprinkling of chopped candied ginger and a little amount of orange zest to provide a glimpse into the taste profile of the cupcakes and to highlight the ginger.
If you’re anything like me, you’ll want to wash down these cupcakes with a tall glass of ice-cold soy milk once you’ve finished eating them. They are going to be a staple on my dessert table, especially for gatherings when I will have visitors with a wide variety of dietary restrictions and food allergies.
INGREDIENTS THAT GO INTO MAKING THE CUPCAKES:
- 2 cups of sugar and 3 cups of all-purpose flour.
- 2 and a third tablespoons of unsweetened cocoa powder
- 2 tablespoons of sodium bicarbonate
- a single teaspoon of salt
- 1 and 2/3 cups of water or iced coffee that has been freshly brewed
- 1 mug of a flavorless oil, such canola or olive
- 2 tablespoons of pure essence of vanilla bean
- 1 teaspoon of fresh orange juice
- 2 tablespoons of ginger that has been freshly grated
- 4 tablespoons of orange peel that has been zested
- a quarter of a cup of cider vinegar
TO BE USED AS FROSTING:
- 1 measuring cup of vegan margarine, melted at room temperature and softened
- 4 cups of confectioners’ sugar powder
- 1/2 cup of cocoa powder, plus 2 teaspoons of sugar
- a quarter cup of soy milk
- 1 teaspoon of vanilla extract
- 1 teaspoon of fresh orange juice
- 1 eighth of a teaspoon of salt
- Prepare the oven to 375 degrees Fahrenheit. Prepare two regular-sized cupcake pans by lining them with paper liners.
- Mix the flour, sugar, cocoa powder, baking soda, and salt together in a bowl using a whisk. Mix in the orange peel, ginger, orange juice, orange peel, water, and vanilla extract. Give everything a good stir. After adding the vinegar, immediately whisk the mixture. As you continue to stir in the vinegar, the batter will acquire a somewhat frothy texture and become lighter in color. When the batter turns a deeper color once more, it means that the vinegar has been completely integrated into the mixture.
- Put two-thirds of the batter into each of the prepared cupcake pans. Bake the cupcakes for fifteen minutes, or until the surface of one springs back when lightly pushed with a fingertip.
- After 5 minutes of cooling time in the pan, remove the cupcakes and lay them on a wire rack to finish cooling entirely. Only frost the cupcakes once they have cooled completely.
- To prepare the frosting, cream the margarine using either a hand mixer or a stand mixer until it reaches a creamy consistency. The cocoa powder and the powdered sugar should be added. Mix on high speed until it becomes lighter and creamy, gradually incorporating the soy milk as you go, followed by the vanilla, orange juice, and salt.
- Put icing on the cupcakes. You may keep any leftover frosting in the refrigerator for up to a week.