Tangerine-Almond Cupcakes

Loosely modeled after the Lemon Macadamia Cupcakes in Vegan Cupcakes Take Over the World.

I’m really excited about how this recipe turned out! These are my first vegan cupcakes that actually rose higher than I had expected despite having no egg. My secret ingredient for vegan baking is adding soda which helps leaven the cake because of the carbonation. I’ll have to try this trick with my previous recipes and keep you updated!

Tangerine-Almond Cupcakes

Makes 12 cupcakes

Ingredients:

1/6 cup canola oil

¾ cup granulated sugar

¼ cup soy yogurt

1/3 cup soymilk

¼ cup tangerine IZZE (or orange soda)

1 tablespoon finely grated orange zest

1 teaspoon vanilla extract

1 cup plus 2 tablespoons flour

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup almond powder

Directions:
Preheat oven to 325°F. Line muffin tin with cupcake liners.

In a large bowl, stir together oil, sugar, yogurt, and soymilk. Add IZZE, orange zest, and vanilla. Sift in flour, baking powder, baking soda, and salt in two batches, mixing well after each addition. Add almond flour, and add a tablespoon more of IZZE if your batter looks too dense.

Fill cupcake liners ¾ full, and bake for 20 minutes.

I frosted these with an orange glaze and an orange rind curl



Orange glaze:

2 tablespoons margarine

1 cup confectioners sugar

1 tablespoon IZZE

Mash up the margarine with a fork, and add sugar. Mix. Beat in the IZZE until smooth.

Put on cooled cupcakes.