Vegan Chocolate Orange Jaffa Cupcakes Food

CHOCOLATE ORANGE CUPCAKES (VEGAN)

Chocolate Orange Cupcakes (Vegan) image

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

Provided by cakeinmyface

Categories Dessert

Time 30m

Yield 12 cupcakes

Number Of Ingredients 13

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

Steps:

Preheat oven to 350 gas mark 4 and line a pan with cupcake liners.
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.
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.
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.

Nutrition Facts : Calories 158.4, Fat 6.9, SaturatedFat 0.7, Sodium 154, Carbohydrate 23.1, Fiber 1.4, Sugar 12.8, Protein 2.5

VEGAN CHOCOLATE ORANGE (JAFFA) CUPCAKES

Vegan Chocolate Orange (Jaffa) Cupcakes image

A recipe I found floating around on the internet, based on Jaffa candy, which I vegan-ized. We like to serve these with a simple chocolate buttercream icing in which the milk is replaced with orange juice. They're also great with your traditional chocolate buttercream, too!

Provided by SAHS7930

Categories Dessert

Time 35m

Yield 12 cupcakes

Number Of Ingredients 9

Ingredients

1 tablespoon cocoa powder
2 tablespoons hot water
3/4 cup sugar
3/4 cup earth balance butter substitute, softened
3/4 cup self-raising flour
1 teaspoon baking powder
1 cup applesauce
1 tablespoon orange juice
2 teaspoons orange rind, finely grated

Steps:

Blend cocoa powder and hot water.
Combine the sugar, butter substitute, flour, baking powder and applesauce in a bowl. Beat for 3 to 4 minutes until pale and creamy.
Put half the mixture into a second bowl. Fold the orange juice and rind into one bowl. Fold the cocoa-water into the other bowl.
Spoon the two mixtures evenly into lined or greased cupcake tins. Draw a knife through the mixture to create a marble effect.
Bake at 350°F for 20 or until a toothpick inserted in the center comes out clean. Remove from the oven and leave to cool in the tin for 5 minutes. Cool completely on a wire rack.

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