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Vegan blood orange cupcakes w/ tofu cream cheese frosting (substitute any citrus if you wish.)
CAKE:
1 1/2 cups vegan/wheat flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup water
1/4 cup canola oil
egg replacer equivalent to 3 eggs
3 tablespoons orange juice
Preheat oven to 350º F. Sift together flour, sugar, baking powder, and salt into mixing bowl. Make a well in center of dry ingredients.
Add water, oil, orange juice. Beat until smooth.
Beat egg replacer separately. Gradually fold egg replacer into the cake batter, folding gently with a rubber spatula until just blended. Do not stir the mixture.
Pour into an ungreased 10-inch cake pan. Bake at 350º degrees for 25 to 30 minutes, or until cake springs back when lightly touched with a finger.
FROSTING:
8 oz. tofu cream cheese, softened
1/3 cup vegan spread (like Earth Balance)
3 cups Veganized Powdered Sugar
1 t. vanilla
3 tablespoons crushed orange segments
Beat margarine and cream cheese together until smooth. Add sugar a little bit at a time and beat until smooth. Stir in salt and vanilla extract. You may add more confectioners sugar if the frosting seems too soft. Crush enough citrus sections to measure 2 teaspoons and blend into frosting.
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