Time To Bake... Orange Creamsicle Cupcakes.

Today was my day off and my girlfriends birthday so I baked some cupcakes from "Vegan Cupcakes Take Over the World". She loves orange, that made me pick the orange creamsicle cupcake as my first choice. They have a orange pudding filling, this being my first time making a cupcake with a filling, I was a bit worried. They turned out better than I could have hoped and my girlfriend loved them too.

 

Orange Creamsicle Cupcakes

Orange pudding:

3/4 cup rice milk1/2 cup fresh squeezed orange juice
3 Tablespoons cornstarch
1/4 cup plus 2 tablespoons cane sugar
1 teaspoon vanilla extract
1 teaspoon finely grated orange zest

Whisk together the rice milk, orange juice, cornstarch, sugar, and vanilla in a small heavy bottomed saucepan.  Cook over medium heat for about 2 minutes, until the mixture is warm and steaming, whisking occasionally.
When the mixture is warm, reduce the heat to low, and stir constantly for 5 minutes as the mixture thickens. 
When the mixture is sufficiently thick and pudding-y, turn off the heat and fold in the orange zest, mixing for another minute. Transfer the pudding to a bowl and let cool for 10 minutes until the mixture stops steaming. Cover and refrigerate for at least an hour, it will continue to thicken as it cools.

Orange cupcake:
1/3 cup canola oil
3/4 c granulated sugar
3/4 c plain rice milk
1/2 c freshly squeezed orange juice
1 tsp vanilla extract
1 1/3 c flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tbsp grated orange zest

Pre-heat oven to 350 F, line muffin pan w/ cupcake liners. Combine oil, sugar, milk, juice and vanilla, plus 1tbsp of flour and mix until combined. In separate bowl sift remaining flour, baking powder, baking soda, and salt. Add dry ingredients to wet ingredients in three batches, mixing well after each addition, until smooth. Fold in the orange zest and mix to distribute. Fill cupcake liner 2/3 of the way. Bake for 20-22 minutes, tops should spring back when touched. Cool completely before adding frosting.

Orange frosting:
1/4 cup shortening
1/4 cup margarine, softened
2 cups confectioner's sugar
2 Tablespoon fresh orange juice
1 Tablespoon finely grated orange zest (recipe suggests lemon zest)
1 teaspoon vanilla extract

Cream shortening and margarine until well combined. Add confectioner's sugar in 1/2 cup additions. After each addition of sugar, add a splash of orange juice and beat well w/ handheld mixer on medium speed. Add vanilla and beat for another 3-5 minutes until smooth, creamy and fluffy. Add zest at end and mix in.