Vegan creamsicle cupcakes

High quality vanilla extract is the key to an orange creamsicle cupcake that doesn't taste like children's chewable aspirin.

Vegan creamsicle cupcakes

1/4 c. orange juice
1/2 T. Ener-G egg replacer
1 c. unbleached flour
1/2 t. baking soda
1/2 t. baking powder
1/2 c. sugar
dash of salt
scant 1/4 c. canola oil
1 1/2 T. plain soy yogurt
1/2 t. vanilla extract
1/2 - 1 T. soy milk, water, or additional orange juice

For the frosting
2 T. soy margarine
1 c. powdered sugar
1 1/2 T. orange juice
1/4 t. vanilla extract

Preheat oven to 325 degrees. In a small bowl, whisk together the 1/4 c. orange juice and the Ener-G. Set aside. In mixing bowl, combine flour, baking soda, baking powder, egg replacer, sugar, and salt. Mix well, then add the canola oil, yogurt, and extract. Pour in the Ener-G mixture and stir until barely combined (over-stirring makes for stiff batter and tough cupcakes). Add the extra soy milk, water, or juice if necessary. Oil cupcake pan if you aren't using papers, then fill each well slightly more than halfway. Bake for 13-18 minutes. Oven temps vary; take the pan out when a sharp knife inserted into a cupcake comes out clean. (Because thees cupcakes are so very fluffy and moist, the cupcakes may look less dry than your usual cupcakes. But if the knife comes out clean, they're done!) Allow to cool.

Combine frosting ingredients. Mix with electric mixer until fluffy. Apply avec générosité.