American Vegan Society Chocorange Cupcakes

Recipe from Apples, Bean Dip, and Carrot Cake: Kids! Teach Yourself to Cook.
E-book is available FREE to help people learn to cook during social distancing due to coronavirus.
Print version also on a special sale only $10 from at this time.

Yield: 12 cupcakes 

Equipment: 12-hole muffin tin, paper towels, chopping board, paring knife, table knife, dry
measuring cup set, wet measuring cup, measuring spoons set, large spoon, blender, mixing bowl,
scraping spatula, cooling rack (optional)

2 teaspoons corn oil or other vegetable oil 
1/2 pound regular firm tofu  
1 cup orange juice 
1 cup granulated cane juice or other sweetener 
1/3 cup unsweetened cocoa powder 
1 Tablespoon baking soda 
2 teaspoons dried orange peel 
1/2 teaspoon dried ginger powder 
1 1/3 cups whole wheat pastry flour or unbleached flour 
1. Put a drop of the oil in each of the muffin tin’s cups. Spread it around with a paper towel. If using a non-stick tin, skip this step. 
2. Preheat oven to 350°F. 
3. Drain and rinse tofu. Cut to 1/2-pound size and store the remainder. 
4. Put all ingredients except flour in blender. 
5. Blend until smooth. If cocoa sticks to sides of blender, turn it off; use scraping spatula to scrape the cocoa and blend again. Pour into bowl. 
6. Add flour to bowl. Mix just until there are no lumps. 
7. Put batter into muffin tins. Use a paper towel to wipe off anything that spills on the muffin tin (so it doesn’t burn or run over the edge while baking). Apples, Bean Dip, and Carrot Cake by Anne and Freya Dinshah
8. Bake for 20 minutes. Let cool. 
9. Flip onto cooling rack or paper towels. If the cupcakes don’t come out easily, smack the tin or gently pull them out. 

Serve: Top with fruit jam or Chocorange Icing (below).

Chocorange Cupcake Nutrition Facts 

CHOCORANGE ICINGApples, Bean Dip, & Carrot Cake: Kids! Teach Yourself to Cook

Yield: icing for one cake or 12 iced Chocorange Cupcakes and plenty to lick!

Equipment: blender, medium pot, flat-ended spoon

1 cup orange juice
2/3 unsweetened cocoa powder
1 cup granulated cane juice or other dry sweetener
1/3 cup cornstarch
1/2 teaspoon dried ginger powder

1. Put all ingredients in the blender.
2. Blend until smooth. Pour into pot.
3. Heat on medium-high. Stir constantly, scraping bottom until the mixture thickens. It will take a few minutes and then thicken suddenly.
4. Allow to cool before spreading on cupcakes.