Happy Birthday to Me

Today is my birthday, and my mom was kind enough to make some lovely vegan cupcakes. I did the frosting, because there is nothing I love more than frosting baked goods and then licking the spoon. Seriously, it makes me very happy. I took some photos of the cupcakes, because they were pretty. They tasted great too - just the right amount of moistness in the cake and the frosting was nummy. The cupcakes are orange cupcakes with an orange buttercream frosting.

Recipe from Vegan Cupcakes Take Over the World:
Orange cupcake:
1/3 cup canola oil
3/4 c granulated sugar
3/4 c plain soy milk/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 c shortening
1/4 c margarine, softened
2 c confectioner's sugar
2 tbsp fresh orange juice
1 tbsp finely grated orange zest (recipe suggests lemon zest)
1 tsp 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.