More Vegan Cupcakes!

So I baked more cupcakes today. I made some orange cupcakes, and chai late cup cupcakes and they both came out awesome. I made up the orange cupcake recipe, and then i got the chai late cupcake recipe from Vegan Cupcakes Take Over The World. I had a bit of a problem with the results of the orange cupcakes, but nothing too major. The consistency is a little spongey, and the frosting isn't stiff enough. The only reason the frosting isn't stiff enough is because i put orange juice in it, it got too watery so I added another cup of confectioners sugar. Next time I'll probably get some orange extract and put it in the cupcakes and frosting for a stronger flavor. Over all they look and taste great, and took about an hour to make them both.

Vegan Orange Cupcake Recipe:

1 cup soy milk
1 teaspoon apple cider vinegar
1 1/4 all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup vegetable oil
1/4 cup fresh squeezed orange juice
3/4 cup sugar
2 teaspoon vanilla
zest from 1 orange

If you have orange extract, use 2 teaspoons of that instead of 1/4 cup OJ
preheat oven to 350 bake for 20-22 minutes

Vegan Orange Buttercream Frosting:

1/2 cup earth balance
1/2 cup shortning
3 1/2 cup confectioners sugatr
1 1/2 vanilla
1/4 cup soy milk
splash of fresh squeezed orange juice
zest from 1 orange

If you have orange extract, substitute 1 1/2 teaspoon of that instead of the splash of OJ
If the frosting isn't stiff enough, keep adding confectioners sugar to it, and refridgerate before putting on.

Vegan Chai Late Cupcakes:

1 cup soy milk
2 black tea bags
2 spiced chai tea bags
1/2 cup vegetable oil
3/4 cup sugar
1 teaspoon vanilla
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/3 teaspoon ground cloves
a pinch of ground black pepper

Put the cup of soy milk in a small sauce pan over medium heat, once it's almost to a boil remove from heat and add the tea bags and let sit for 10 minutes. Remove and squeeze milk out of tea bags. If it doesn't measure out to 1 cup once cooled, just add in extra soy milk. mix all ingredients together.

Oven set to 350 bake for 20-22 minutes

Vegan Cinnamon Cocoa Frosting:

1/2 cup earth balance
1/2 cup shortning
3 1/2 cup confectioners sugatr
1 1/2 vanilla
1/4 cup soy milk
2 teaspoons of cocoa powder
1 1/2 tablespoon of ground cinnamon

I sprinked some cocoa powder over the cupcakes after I frosted them too.

Happy Baking!