Chocolate-Orange Vegan Halloween Cupcakes

Ingredients

• 1 Teaspoon apple cider vinegar 
• 0.5 Teaspoon double-acting baking powder 
• 0.8 Teaspoon baking soda 
• 0.3 cup canola oil 
• 0.3 cup cocoa powder 
• 1 cup flour all-purpose
• 0.8 cup granulated sugar white
• 1 c non-dairy milk as needed (rice, soy, coconut, almond, et - your choice)
• 0.5 Tablespoon orange juice 
• 12 servings orange zest 
• 0.5 cup cup powdered sugar divided
• 0.3 Teaspoon salt 

Equipment

• oven
• whisk
• wire rack
• muffin liners
• measuring cup
• muffin tray

Directions

1. Preheat oven to 180°C/350ºF and line cupcake pan.
2. Whisk the non-dairy milk, orange juice and vinegar in a measuring cup and set aside for a few minutes to get good and curdled.Beat together the non-dairy milk mixture, oil, sugar, and orange zest. Sift in the flour, cocoa, salt, baking powder and soda and mix until no large lumps remain.Fill cupcake liners two-thirds of the way and bake for 22-26 minutes.
3. Transfer to a cooling rack.While the cupcakes are cooling, make the two frostings.For the light / orange frosting, beat 1/8 cup margarine until fluffy.
4. Add 1/2 cup sifted powdered sugar and beat again.
5. Add 1/2 T orange juice and a little bit orange zest continue beating until fluffy.For the dark/chocolate frosting, beat 1/4 cup margarine until fluffy.
6. Add 1/4 cup sifted (unsweetened) cocoa powder and beat again.
7. Add about 1 cup sifted powdered sugar (1/4 cup at a time) and beat again.
8. Add non-dairy milk if necessary.Once the cupcakes are completely cooled, put both frositngs in a piping bag, and frost nice swirls of frosting on the cupcakes.