CHOCOLATE ORANGE CUPCAKES (VEGAN)
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
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
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