30 Servings 15 min Cook
3 Cup Wheat Flour
2/3 Cup Cocoa
4 Tsp Baking Soda
1 Tsp Salt
2 Cup Sugar
1 2/3 Cup 8 fl oz Water
1 Cup Canola Oil
2 Tsp Vanilla Extract
1 Tbsp Orange Juice
2 Tbsp Ginger Root
4 Tbsp Orange Peel
4 Tbsp Vinegar
1 Cup Butter
4 Cup sifted Powdered Sugars
10 Tbsp Cocoa
1 Tbsp Vanilla Extract
1 Tbsp Orange Juice
4 Tbsp Silk Unsweetened
0 Tsp Salt
Preheat oven to 350 degrees F.
Mix all dry ingredients (first 4 ingredients) and whisk to combine.
Add water, oil, vanilla, orange juice, ginger and orange zest.
Stir to combine.
Add vinegar and stir quickly to combine.
Things will be slightly foamy and lighter in color.
Once the mix turns slightly darker again you know you've incorporated all the vinegar and you're set to pour it into muffin tins.
Bake for 15 minutes for a medium sized cupcake.
Allow to sit in pan for 5 minutes, remove and place on wire rack until completely cool.
Cream butter in a mixer until creamy, add in powdered sugar and mix to combine.
Add remaining ingredients and mix until creamy consistency.
Frost cooled cupcakes and enjoy!
