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    You are in: Home / Recipes / Chocolate Orange Cupcakes (Vegan) Recipe
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    Chocolate Orange Cupcakes (Vegan)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    cakeinmyface's Note:

    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

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    1. 1
      Preheat oven to 350 gas mark 4 and line a pan with cupcake liners.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.

    Ratings & Reviews:


    Nutritional Facts for Chocolate Orange Cupcakes (Vegan)

    Serving Size: 1 (654 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 158.3
    Calories from Fat 61
    Total Fat 6.8 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 154.0 mg
    Total Carbohydrate 23.1 g
    Dietary Fiber 1.3 g
    Sugars 12.8 g
    Protein 2.4 g

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