Best Ginger Orange Cupcakes Recipes

VEGAN CHOCOLATE CUPCAKES WITH GINGER & ORANGE

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.

GINGER ORANGE CUPCAKES

Steps:

• Preheat oven to 325°; insert liners into cupcake pans .
• In a bowl, sift flour, baking powder, salt, and baking soda.
• Add butter and sugar to the bowl of a stand mixer with the paddle attachment, beat at medium speed until mixture is light and airy.
• Reduce speed to low, add eggs in one at a time, mixing well.
• Add in half the orange juice and the ginger to the batter.
• Gradually add half the amount of dry ingredients, mixing until just incorporated; add in remaining orange juice and remaining half of dry ingredients, mixing until batter is smooth (don't overmix).
• Fill the cupcake liners 2/3 full; bake for 20-25 minutes, or until cupcakes are springy to the touch and a pick comes out clean.
• Remove from oven and cool on wire rack for 10 minutes.
• Make the glaze: Add orange juice, lemon juice, and powdered sugar into a small saucepan on low heat, mixing for about 2 minutes until liquids slightly evaporate.
• Remove from heat and glaze cupcakes with a tablespoon each.
• Wait about 5 minutes for glaze to cool and harden before topping with peeled tangerine wedge.