Best 3 Vegan Chocolate Cupcakes With Ginger Orange Recipes
Indulge in a delightful culinary journey with our exquisite vegan chocolate cupcakes infused with the vibrant flavors of ginger and orange. These delectable treats are not only a feast for the taste buds but also a testament to the endless possibilities of plant-based baking. Immerse yourself in the symphony of textures and flavors as the moist and fluffy chocolate sponge harmonizes perfectly with the zesty ginger and orange frosting. This recipe caters to various dietary preferences, ensuring everyone can savor these heavenly cupcakes. Whether you're a seasoned baker or just starting, our step-by-step guide and detailed instructions will lead you to cupcake perfection. Elevate your dessert game and impress your friends and family with these irresistible vegan chocolate cupcakes with ginger-orange frosting. Dive into the world of tantalizing flavors and create a memorable baking experience!
The article presents two tantalizing recipes:
1. **Vegan Chocolate Cupcakes:**
- This recipe guides you through crafting moist and decadent chocolate cupcakes without using any animal-based products. The combination of almond milk, coconut oil, and vinegar creates a rich and flavorful batter that bakes into perfect cupcakes with a tender crumb.
2. **Ginger-Orange Frosting:**
- Delight in the vibrant and zesty flavors of this frosting made with fresh ginger and orange zest. The combination of vegan butter, confectioners' sugar, and non-dairy milk creates a smooth and creamy frosting that perfectly complements the chocolate cupcakes.
These recipes are meticulously crafted to ensure a delightful baking experience for vegans and non-vegans alike. Embark on this culinary adventure and treat yourself to a symphony of flavors that will leave you craving more.
VEGAN CHOCOLATE CUPCAKES
These indulgent vegan chocolate cupcakes have no butter, eggs or dairy milk, but you'd never guess it. This recipe is perfect for potlucks and family gatherings that include guests with food restrictions. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, whisk flour, cocoa and baking soda. In a small bowl, whisk coconut milk, sugar, oil, vinegar and vanilla. Stir into dry ingredients just until moistened. , Fill paper-lined muffin cups half full. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat margarine until light and fluffy. Beat in confectioners' sugar, cocoa, milk and vanilla. Frost cupcakes.
Nutrition Facts : Calories 265 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 194mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein.
VEGAN CHOCOLATE CUPCAKES WITH GINGER & ORANGE
Categories Cake Chocolate Citrus Dessert Bake Vegetarian Quick & Easy Orange Vegan
Yield 24 cupcakes
Number Of Ingredients 21
Steps:
- Preheat the oven to 375°F. Line two standard cupcake tins with paper liners. Whisk together the flour, sugar, cocoa powder, baking soda, and salt. Add the water, oil, vanilla, orange juice, ginger, and orange peel. Stir to combine. Add the vinegar and stir quickly. The batter will be slightly foamy and lighter in color as you mix in the vinegar. The batter will turn darker again; this is the sign that all the vinegar has been incorporated. Fill the prepared cupcake tins 2/3 full. Bake for 15 minutes or until the top of a cupcake springs back when lightly pressed with a finger. Cool in the pan for 5 minutes, then remove cupcakes and place on wire rack until completely cool. Frost only after the cupcakes are cool. To make the frosting, whip the margarine with a hand or stand mixer until creamy. Add the powdered sugar and cocoa powder. Gradually whip in the soy milk, then the vanilla, orange juice, and salt and mix on high speed until lightened and creamy. Frost the cupcakes. Refrigerate any unused frosting for up to a week.
VEGAN CHOCOLATE CUPCAKES
Vegans have made amazing discoveries in the field of eggless baking. This is a boon not just for folks who abstain from animal products, but also for those who have dairy allergies. This recipe, adapted from "Vegan Cupcakes Take Over the World," by Isa Chandra Moskowitz and Terry Hope Romero, makes cupcakes that are moist and sweet and dark with cocoa.
Provided by Pete Wells
Categories easy, weekday, dessert
Time 40m
Yield Makes 12 cupcakes
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 and prepare a dozen muffin cups - either outfit a muffin pan with paper or foil liners, or use a baking sheet and set out 12 paper liners nested inside foil liners, or else use silicone muffin cups.
- In a large mixing bowl, stir together the soy or rice milk, vinegar, sugar, vegetable oil and vanilla extract. In another bowl, stir together the flour, cocoa powder, baking soda, baking powder and salt. Sift the dry ingredients into the wet ingredients, pausing two or three times to stir, and keep stirring until all the large lumps are gone.
- Pour the batter into the cupcake liners until they are about two-thirds full. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Cool on a wire rack.
- When cool, whisk the chocolate glaze ingredients until smooth and spread the glaze on the cupcakes. If you choose, top with sprinkles.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 153 milligrams, Sugar 24 grams, TransFat 0 grams
Tips:
- Use good quality chocolate. The chocolate is the star of these cupcakes, so make sure to use a high-quality dark chocolate that you enjoy the taste of.
- Don't overmix the batter. Overmixing can make the cupcakes tough, so mix just until the ingredients are combined.
- Fill the cupcake liners no more than 2/3 full. This will help prevent the cupcakes from overflowing in the oven.
- Bake the cupcakes until a toothpick inserted into the center comes out clean. Overbaking can make the cupcakes dry, so keep an eye on them while they're in the oven.
- Let the cupcakes cool completely before frosting them. This will help the frosting set properly.
Conclusion:
These vegan chocolate cupcakes with ginger-orange frosting are a delicious and easy-to-make treat. The cupcakes are moist and chocolatey, with a hint of ginger and orange, and the frosting is light and fluffy, with a tangy citrus flavor. These cupcakes are perfect for any occasion, whether you're celebrating a birthday, a holiday, or just want a sweet treat.
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