• Cooking Time:
  • Servings:
  • Preparation Time:



  • For the cupcakes you will need:
  • 1 cup soymilk
  • 1 tsp apple cider vinegar
  • 1 & 1/4 cups all-purpose flour
  • 1 Tbs cornstarch
  • 3/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup margarine (use Earth Balance for best results, and to avoid hydrogenated oils)
  • 3/4 cup granulated sugar
  • 2 tsp pure orange extract or orange oil (oil is going to bring a stronger orange flavor)
  • 1/4 tsp vanilla


  • 1. Preheat your oven to 350 degrees and line a cupcake pan with papers. I used orange papers from Confectionery House.
  • 2. Whisk together the soy milk and vinegar and set aside until it curdles.
  • 3. Sift the flour, cornstarch, baking powder, baking soda and salt into a bowl and mix.
  • 4. In a separate large bowl, beat together the margarine and sugar for about 2 minutes or until light and fluffy, be careful not to over-beat or the margarine will melt. Beat in orange and vanilla extracts, then alternate between flour mixture and soy ilk mixture, beating until no large lumps remain.
  • 5. Fill cupcake liners 2/3 full and bake for 20-22 minutes or until tops spring back when lightly touched.
  • 6. Transfer to a cooling rack and cool completely.

Categories: Cupcakes  Dessert  Egg-Free  Mixer  Oven  Snack  Sweet 

Author Credit: Vegan Cupcakes Take Over the Earth

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