One of our guests last weekend is vegan, and that can be a big challenge when it comes to baking. I'm not a big fan of the complicated vegan recipes that use a lot of weird ingredients (plus I'm sensitive to some of the substitutes used in things like vegan creamer and vegan cream cheese -- give me eggs and butter over that stuff any day). These orange cupcakes, however, were a big hit. They're moist and fruity, with a fine texture.
vegan orange cupcakes
makes 12 cupcakes
1.5 C. all-purpose flour
scant 1 C. sugar
1 tsp. baking soda
.5 tsp. salt
1 C. fresh-squeezed orange juice
1/3 C. vegetable oil (or fruity olive oil)
1 T. finely grated orange zest (use a microplane grater if you have one)
1 T. vinegar (white or cider)
1 tsp. vanilla
Preheat oven to 350 degrees. Line muffin tins with liners, or grease and flour them.
Whisk together the flour, sugar, baking soda and salt in a large bowl. Add the remaining ingredients and stir together until smooth.
Scoop the batter into the prepared muffin tin. Bake about 20 minutes, until a toothpick inserted into the center comes out clean. Put the muffin tin on a wire rack to cool for 10 minutes. Remove the cupcakes from the tin and let cool on the wire rack.
I topped mine with a very basic frosting (Smart Balance + powdered sugar + OJ + vanilla), but I suspect that using a thin frosting of just powdered sugar and orange juice would have equally nice results.
adapted from the 1997 edition of The Joy of Cooking