How is it almost July?! Lately I feel like I’ve had my hands full with work and other personal stuff that I wish I had more time to do nothing. No time, there’s never any time! OK, I’m done with my Jessie Spano breakdown. Well even though this week has been crazy, I was really looking forward to baking some cupcakes for my coworker’s birthday.
I decided to branch out and try something new. I typically don’t like using oranges in baked goods (mostly because I have a hard time peeling oranges), but I thought these came out so well!
So you may have noticed if you looked at the ingredients that this cupcake is vegan. I almost didn’t want to point that out since I know vegan desserts are not highly coveted because of its taste and texture. This cake was super moist and full of spice from the fresh ginger and orange zest. I think my favorite part about this was that it was incredibly easy to pull together in no time which allowed me to catch up on The Bachelorette -er, I mean watch the nightly news and learn about world affairs.
I do agree that vegan desserts just don’t taste the same. I made two extra cupcakes for Chris and I and he didn’t know they were vegan until after I told him. I feel like I would not have known either unless someone told me these cupcakes were vegan but that after I knew, I would definitely notice why they are vegan. And I’m not saying that in a bad way! I hope this all makes sense. It’s just that you could tell it wasn’t laden with butter because butter has a distinct feel and taste.
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup sugar
- 3/4 cup cold water
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
- 2 tablespoons grated ginger
- 2 tablespoons orange zest
- 2 tablespoons orange juice
- 2 tablespoons cider vinegar
- 1/4 cup powdered sugar
- 2 – 4 tablespoons orange juice
*Preheat oven to 375 degrees F. Line a muffin tin with cupcake liners or grease with baking spray and set aside.
*Combine flour, cocoa powder, baking soda, salt and sugar in a large bowl.
*Add in remaining wet ingredients except for the cider vinegar. Mix until just combined.
*Add in the cider vinegar and quickly stir to combine. The mixture will bubble and lighten in color a bit.
*Once the mixture darkens you know the cider vinegar is fully incorporated. Fill muffin tins 2/3 of the way with batter and bake for 15-17 minutes, or until toothpick inserted in the center comes out clean.
*Let cool in tin for 5 minutes before transferring to a wire rack to cool completely.
*Mix powdered sugar and orange juice to create glaze, adding more orange juice if you prefer a thinner glaze. Brush over muffins and add some orange zest if desired.