Ingredients

• Chocolate Cupcakes
• 2 1/2 (320g) cups of unbleached, all purpose flour
• 3/4 cup (70g) unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (120 ml) almond milk
• 1 teaspoon apple cider vinegar
• 1/2 (115g) Earth Balance at room temperature (soy butter substitute)
• 1 cup (200g) evaporated cane sugar
• 1 teaspoon vanilla extract
• 1/2 cup (120 ml) orange juice
• 1 teaspoon grated orange peel

Instructions

1. Chocolate Cupcakes
2. Preheat the oven to 350 degrees F. Line a 12 cup muffin pan with crimped paper liners.
3. In a large bowl, sift together the flour and the cocoa powder. Add the baking soda, baking powder, and salt. In a separate bowl, mix together the milk and the apple cider vinegar and let sit until lightly curdled.
4. In a separate large bowl, beat together the Earth Balance and the sugar with an electric mixer until fluffy, about 2 minutes. Add the vanilla and beat an additional 30 seconds. Pour the flour and milk mixtures into the sugar mixture and stir until well combined. Add the orange juice and orange peel and stir together, but do not overmix. Pour the batter into the prepared muffin pan, filling each liner about two-thirds full. Bake about 15 minutes or until toothpick is inserted in the center of the cupcake comes out clean. Remove from the oven and set on a wire rack to cool completely. When cooled, frost with your favorite frosting. Garnish with fresh parsley.