Tangerine dream cupcakes

Vegan tangerine dream cupcakes

1 c. unbleached flour
1/2 t. baking soda
1/2 t. baking powder
1/2 T. Ener-G egg replacer
1/2 c. sugar
dash of salt
scant 1/4 c. soy milk
1 1/2 T. fresh tangerine juice
scant 1/4 c. canola oil
1 1/2 T. plain soy yogurt
zest from 1 small tangerine

For the frosting
1 1/2 T. soy margarine
1 1/2 T. non-hydrogenated shortening
1 c. powdered sugar
1 1/2 T. tangerine juice (might need a little more)


Preheat oven to 325 degrees. Set aside. In mixing bowl, combine flour, baking soda, baking powder, egg replacer, sugar, and salt. Mix well, then add the soy milk, tangerine juice, canola oil, yogurt, and extract. Combine, but don't over-stir. 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 generously with pastry bag, or slather on free-style with a butter knife.