Chocolate Orange Cup Cakes
These seem so good - I had to share! Its a vegan receipe - so if you want substitiue the soy ingredients for regular ones
Chocolate Orange Cupcakes
prep time: 20 minutes | cooking time: 20-25 minutes | makes 16 cupcakes
This is a rich chocolate orange experience.
Equipment:
Microwave ~OR~ Small sauce pot and small saute pan
Ingredients
2 cups flour
1/2 cup Dutch processed cocoa (like Droste)
2 teaspoons baking powder
1/4 teaspoon sea salt
1/2 cup canola oil
1 cup maple syrup
3/4 cup soy milk
1 teaspoon vanilla
2 tablespoons Grand Marnier
2 oz semi sweet chocolate, chopped
1 tablespoon finely grated orange peel
Directions
Melt the chocolate in the microwave (1 minutes high heat) or my preferred way - a makeshift double broiler (boil some water in a small sauce pot, put a small saute pan over the sauce pot, lower heat, add chocolate, stir occasionally with a plastic spatula until melted ), let cool.
Sift together flour, baking powder, baking soda, salt, cocoa, set aside.
Whisk together wet ingredients (oil through Grand Marnier) until foamy, add orange peel. Add wet ingredients to dry and combine. Fold in melted chocolate.
Line 16 (or possibly more) muffin tins with cupcake liner. Pour batter in, filling cup 3/4 of the way.
Bake at 350 20-25 minutes, until toothpick inserted into center comes out clean.
Simple icing: Equal parts soybean margarine, vegetable shortening and confectioners sugar (For this recipe 1/2 cup of each should suffice). Grated orange zest to taste. Cream everything well with a soft spatula.
Chocolate Orange Cupcakes
prep time: 20 minutes | cooking time: 20-25 minutes | makes 16 cupcakes
This is a rich chocolate orange experience.
Equipment:
Microwave ~OR~ Small sauce pot and small saute pan
Ingredients
2 cups flour
1/2 cup Dutch processed cocoa (like Droste)
2 teaspoons baking powder
1/4 teaspoon sea salt
1/2 cup canola oil
1 cup maple syrup
3/4 cup soy milk
1 teaspoon vanilla
2 tablespoons Grand Marnier
2 oz semi sweet chocolate, chopped
1 tablespoon finely grated orange peel
Directions
Melt the chocolate in the microwave (1 minutes high heat) or my preferred way - a makeshift double broiler (boil some water in a small sauce pot, put a small saute pan over the sauce pot, lower heat, add chocolate, stir occasionally with a plastic spatula until melted ), let cool.
Sift together flour, baking powder, baking soda, salt, cocoa, set aside.
Whisk together wet ingredients (oil through Grand Marnier) until foamy, add orange peel. Add wet ingredients to dry and combine. Fold in melted chocolate.
Line 16 (or possibly more) muffin tins with cupcake liner. Pour batter in, filling cup 3/4 of the way.
Bake at 350 20-25 minutes, until toothpick inserted into center comes out clean.
Simple icing: Equal parts soybean margarine, vegetable shortening and confectioners sugar (For this recipe 1/2 cup of each should suffice). Grated orange zest to taste. Cream everything well with a soft spatula.
