Dessert

Vegan Chocolate Ginger Orange Cupcakes is for Dessert.

Vegan Chocolate Ginger Orange Cupcakes takes several minutes to prepare.

Vegan Chocolate Ginger Orange Cupcakes takes several minutes to cook.

Vegan Chocolate Ginger Orange Cupcakes makes 24 servings.

The ingredients for Vegan Chocolate Ginger Orange Cupcakes are:

3 cups all purpose flour (organic unbleached if you have it)
2/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups natural cane sugar
1 2/3 cups water (or cold freshly brewed coffee)
1 cup canola oil
2 teaspoons vanilla extract
2 tablespoons freshly grated ginger
4 tablespoons zested orange peel
1 tablespoon orange juice
4 tablespoons cider vinegar

Frosting
1 cup vegan margarine
4 cups powdered sugar
1 tablespoon vanilla
1 tablespoon orange juice
4 tablespoon soy milk
1/2 cup cocoa powder + 2 tablespoons
1/8 teaspoon salt

Here is how you make Vegan Chocolate Ginger Orange Cupcakes:

Preheat oven to 375 degrees Fahrenheit. Mix all dry ingredients and whisk to combine. Add water, oil, vanilla, orange juice, ginger and orange peel. Stir to combine. Add vinegar and stir quickly to combine. Things will be slightly foamy and lighter in color. Once the mix turns slightly darker again you know you've incorporated all the vinegar and you're set to pour it into muffin tins) or even two cake pans.Bake for 15 minutes for a medium sized cupcake. Allow to sit in pan for 5 minutes, remove and place on wire rack until completely cool.Frosting:Blend margarine in a mixer until creamy, add in powdered sugar and mix to combine. Add remaining ingredients and mix until creamy consistency. You're ready to eat! Refrigerate any unused frosting for up to a week. Number of Servings: 24Recipe submitted by SparkPeople user LBACKMAN.

The nutritional information for Vegan Chocolate Ginger Orange Cupcakes is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 363.7

• Total Fat: 17.3 g
• Cholesterol: 0.0 mg
• Sodium: 297.9 mg
• Total Carbs: 52.1 g
• Dietary Fiber: 2.2 g
• Protein: 2.7 g