These are one of my personal summertime favorites. It’s such a simple cupcake to make but so satisfying. If you’re looking for the perfect drink to accompany this cupcake, mix together 2 tablespoons frozen orange juice, 1 tablespoon sugar, ¼ teaspoon vanilla extract, and 1 ½ cups soy milk. I got this recipe from A Chica Bakes, modified to be vegan of course, and it is so perfectly yummy!
Makes 12 cupcakes.
- 1 ½ cup unbleached flour
- 1 cup sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup orange juice
- scant 1/3 cup canola oil
- 1 tablespoon vanilla
Whisk together the wet ingredients. Stir in the dry ingredients just until smooth.
Preheat oven to 350 degrees. Line a muffin pan with cupcake liners.
Fill cupcake liners approximately 2/3 of the way full with cupcake batter.
Bake for 18-20 minutes. Let cool before frosting.
- ½ cup vegan margarine, room temperature
- 4 ½ cups sifted powdered sugar
- 2 teaspoons vanilla extract
- 1 teaspoon orange extract
- ¼ cup orange juice
Beat the margarine until fluffy. Add the sugar and beat for about 3 more minutes. Add the extracts and orange juice and beat for another 5 to 7 minutes until fluffy. Pipe onto cupcakes and enjoy!