🥘 Ingredients
- soy milk 14 tbsp
- apple cider vinegar 2 tsp
- all-purpose flour 2 cup
- cornstarch 5 tsp
- Heaping sea salt ¼ tsp
- baking powder 2 tsp
- baking soda ¼ tsp
- organic cane sugar 1 cup
- vegan butter in block form 8 tbsp
- sunflower oil or neutral-flavored oil of choice 3 tbsp
- pure vanilla extract 1 tbsp
- orange zest ½ tbsp
- ground cardamom 0.12 tsp
- organic powdered sugar 1 ½ cup
- Dutch-process cocoa powder 6 tbsp
- vegan butter in block form 8 tbsp
- pure vanilla extract 1 tsp
- plant-based milk of choice 1 ½ tbsp
- fine sea salt 0.12 tsp
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1For the cupcakes: soy milk , apple cider vinegar , all-purpose flour , cornstarch , Heaping sea salt , baking powder , baking soda , organic cane sugar , vegan butter in block form , sunflower oil or neutral-flavored oil of choice , pure vanilla extract , orange zest , ground cardamom . For the chocolate buttercream frosting (see note 1): organic powdered sugar , Dutch-process cocoa powder , vegan butter in block form , pure vanilla extract , plant-based milk of choice , fine sea salt .
Cupcakes
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1Arrange a rack in the middle of the oven. Preheat the oven to 325ºF / 165ºC. Line a standard 12-cup muffin tin with cupcake liners, ideally foil liners or silicone liners, as paper liners tend to squish the cupcakes. Spray liners lightly with cooking spray or brush with oil (this prevents the cupcakes from getting stuck).
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2Make the “buttermilk.” Measure out the soy milk and allow it to come to room temperature OR heat in the microwave for 10 seconds , stir, then heat for another 10 seconds, or until at room temp. Stir the vinegar into the milk and set aside to curdle.
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3In a large bowl, whisk together the flour, cornstarch, salt, baking soda, and baking powder. Whisk well. Now whisk in the sugar.
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4Add the melted butter to a medium bowl. Pour in the curdled “buttermilk,” oil, vanilla extract, orange zest, and cardamom if using. Whisk well to combine.
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5Add the wet ingredients to the dry ingredients. Use a silicone spatula to fold the wet into the dry until the batter is smooth without any flour clumps, taking care to not overmix.
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6Divide the batter across the muffin tins, filling them ⅔ full (or ¾ at the most; otherwise, the cupcake tops will spread out onto the pan and stick).
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7Transfer muffin tin to the oven. Bake at 325ºF / 165ºC for 22-24 minutes , or until the tops are rounded and a toothpick inserted into the center of the cupcake comes out clean or with only a few moist crumbs.
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8Transfer pan to a wire rack and cool cupcakes in the pan for just 5 minutes. Now gently remove each cupcake from the pan (don’t unwrap) and cool completely on the wire rack (this method prevents the bottoms from becoming soggy due to trapped steam).
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9Once cooled, use an offset spatula or piping bag to frost the cupcakes with Chocolate Buttercream Frosting. NOTE: If using silicone liners, pop the cupcakes out of their molds before frosting.
Chocolate Buttercream Frosting
If using piping bags for frosting, you may need to double the frosting, as this method uses a lot more frosting than spreading with a spoon/spatula. To soften butter: slice the measured amount of butter into small pieces and let sit at room temperature until softened and malleable. Toppings are totally up to you! I used sprinkles in the photos for a fun vibe, but you can omit or top with a few fresh raspberries, for example. Fresh sliced strawberries would also be nice! Avoid using paper liners, as they make the cupcakes come out with dents. Use foil liners or silicone liners instead. Use a digital scale to weigh out ingredients. For the most accurate results, make sure you have an oven thermometer any time you bake. I swear by this Thermoworks DOT thermometer that sits on the outside of your oven so you can see it at all times. Storage: Once the cupcakes have cooled, proceed to store them in an airtight container. The longer they sit out uncovered, the less moisture they’ll retain. Storage: Whether frosted or unfrosted, store leftover cupcakes in an airtight container at room temperature for about 2 days. For longer storage, store them in an airtight container in the fridge for up to 6 days. Storage: I don’t recommend eating leftover cupcakes straight from the fridge, as they will be a bit dry and not as soft or fluffy. Let them sit on the counter for at least 30 minutes (or until they’re at room temperature) before enjoying. If you can’t wait that long, you can try microwaving them on reduced power until they come to room temp. Storage: You can refrigerate prepared chocolate frosting in an airtight container for up to 1 week. Allow the frosting to sit at room temperature for an hour or two, as it will make it more pliable and spreadable. Storage: If you don’t have time to let it sit at room temp, add it to a microwave-safe bowl and heat in 5-second intervals, using a spatula to stir after every round. When it’s soft enough, use a mixer and beat briefly until fluffy. Storage: Freezer instructions: Store frosting in a couple small containers for up to 3 months (this makes it easier to thaw). Defrost in the fridge until thawed. Storage: Add the thawed frosting to a bowl and beat with an electric mixer on low speed, then gradually increase to medium speed, for about 30 seconds, or until creamy and fluffy again. If it’s too thick, add a splash of plant-based milk while mixing.
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1Sift the sugar and cocoa: Hold a fine-mesh sieve or sifter over a large enough bowl. Add the sugar and cocoa to the sieve and gently tap the side of the sieve to remove clumps and sift the ingredients into the bowl.
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2Add the softened butter to a large bowl. Use an electric handheld mixer on medium speed to beat the butter until creamy and fluffy, about 1 minute. NOTE: You can also use your stand mixer if you prefer.
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3Add the sifted cocoa-sugar to the butter along with the vanilla, milk, and salt. Beat on low speed for 30 seconds , then gradually increase the speed to high. Beat until smooth, fluffy, and thick and it holds its shape, another 30 to 60 seconds.
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4Taste, adding more salt as desired. If the frosting is too thick or dry, add a teaspoon of milk and beat again. If too loose or wet, add a bit more cocoa powder and/or sugar and beat until the frosting holds its shape.