Dreamsicle Cupcakes- Vegan

I'm living in a test kitchen.
 It's a difficult job, but someone has to do it.

I don't really HAVE to...but I really like trying out new recipes.
At least this time I have a reason to test things out.  This weekend is the Annual Fences for Fido Gala, and yours truly will be donating cupcakes and cakes to be auctioned off to raise money for unchaining dogs.  If that's not a good reason to test recipes, than I really, really don't know what is!

Cupcakes

• 2 cups all-purpose flour
• ½ cup sugar
• 1 ½ tsp. baking soda
• ½ tsp. salt
• ½ tsp. baking powder
• 1 cup orange juice
• ½ cup canola oil
• 1 tsp. vanilla
• 1 tsp. orange extract
• 2 Tbs. apple cider vinegar
• 2 Tbs. grated orange zest

Filling 
Filling recipe from Vegan with a Vengeance by Isa Chandra Moskowitz

• 1/4 cup margarine
• 1/4 cup shortening
• 3/4 cup superfine sugar
• 1/4 cup soy milk powder
• 2 tsp vanilla 

 -For filling, mix well for at least ten minutes...you want this very light and fluffy.  Also, make it right before you fill the cakes.

Icing

• 2 cups powdered sugar
• 3 Tbs. soy milk
• 1 tsp orange extract
• 1 Tbs. orange zest
• Orange food coloring (Mix red and yellow)

Directions

1. To make Cupcakes: Preheat oven to 350˚F.
2. Line 12-cup muffin tin with paper liners and lightly spray the liners with oil spray.
3. Whisk together flour, sugar, baking soda, and salt in bowl.
4. Stir in juice, oil, vinegar, orange extract, and orange zest.
5. Mix well.
6. Fill liners 2/3 full and bake 30 minutes, or until toothpick inserted in center comes out clean.
7. Cool completely.
8. Make the filling according to the directions above.
9. Cut the centers out of the cupcakes and add the filling.

10. To make Icing: Beat all ingredients with electric mixer until smooth. Spread on cupcakes.

Let the cupcake icing set up and decorate any way you'd like.
Enjoy!

 

Murphy agrees that these cupcakes are fabulous and that you must try them!