Directions:

• Preheat oven to 350 degrees Fahrenheit and line your cupcake tins.

• Whisk the soymilk and cider vinegar and let sit for a few minutes.

• Beat together the soymilk mixture, oil, champagne if using, sugar, vanilla, and blood orange juice.

• In the same bowl, sift in flour, cornstarch, baking powder, baking soda and salt, and mix until well combined.

• Add the blood orange zest and mix until combined, just a few seconds.

• Fill cupcake lines about 2/3 to 3/4 of the way and bake for 15 minutes.

Vegan blood orange champagne buttercream

Ingredients:

1/4 stick Earth Balance shortening (or any other vegan shortening), at room temperature
1/4 cup Earth Balance, at room temperature
About 1 1/2 to 2 cups powdered sugar
2 tablespoons champagne
2-3 teaspoons blood orange juice
At least 2 teaspoons blood orange zest
1/2 teaspoon vanilla

Directions:

• In the bowl of an electric mixer, beat together shortening and “butter” until well combined. Yes, it will make really gross noises.

• Add sugar, about 1/2 cup at a time, and mix on medium-high until fluffy. If you don’t add it gradually, this will happen (whoops!):

• Add vanilla and 2 tablespoons champagne, beat until well combined. Add the rest of the champagne, blood orange juice, vanilla and zest, and repeat. Adjust flavor and texture by adding more sugar and/or champagne. In the end it should feel just slightly thicker than whipped cream.