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Vegan Chocolate Orange Cupcakes

Vegan Chocolate Orange Cupcakes

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Whether it's the holidays or any other time of year get your chocolate orange fix with these vegan chocolate cupcakes.

Recipe

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Vegan Chocolate Orange Cupcakes
Servings:

serving time12

Ingredients

  • Cupcakes

  • 250ml coconut milk

  • 172g castor sugar

  • 175ml canola oil

  • 1 1/2 tsp apple cider vinegar

  • 160g all-purpose flour

  • 40g cocoa powder

  • 3/4 tsp bicarb soda

  • 1/2 tsp baking powder

  • 1/4 tsp salt

  • Zest of two oranges

  • Cocoa powder

  • Frosting

  • 500g dairy free margarine

  • 700 icing sugar

  • 1 tsp vanilla extract

  • Zest of two oranges

  • 2 drops orange food gel (optional)

Instructions

  1. Frosting

  2. Start off by putting your frosting in a mixing bowl and mix on low speed for a couple minutes using a paddle attachment. Then switch to high speed for 5 minutes.

  3. Stop the mixer, scrape down using a spatula and add your sugar in all at once. You’ll need to put on a guard on at this stage so that sugar doesn’t come spilling out like an angry sugar volcano. You can add your orange food gel and orange zest in at this stage too.

  4. Once sugar is mixed in turn up to high speed and mix for about 4-5 min. Scrape down the bowl to make sure all sugar and butter is being mixed in properly.

  5. Cupcakes

  6. Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.

  7. In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda, baking powder and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together).

  8. Next, add coconut milk, canola oil, apple cider vinegar and orange zest in a jug and whisk until well combined.

  9. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.

  10. Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 30-35 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.

  11. To frost cupcakes fit the end of a piping bag with a Wilton 6b tip and frosting in swirl. Dust with cocoa powder.

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