Double Orange Cupcakes

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. pumpkin pie spice
• 1 cup orange juice
• 1/2 cup light olive oil
• 2 Tbs. apple cider vinegar
• 1 Tbs. grated orange zest
• 1 1/2 cups confectioners sugar
• 3 Tbs. soy margarine, softened
• 2 Tbs. orange juice
• 1 Tbs. orange liqueur
• 1 Tbs. orange zest

1. To make Cupcakes: Preheat oven to 350 F. Line 12-cup muffin tin with paper liners.
2. Whisk together flour, sugar, baking soda, salt, and pumpkin pie spice in bowl.
3. Stir in juice, oil, vinegar, and orange zest.
4. Fill liners 2/3 full and bake 30 minutes, or until toothpick inserted in center comes out clean.
5. Cool.
6. To make Icing: Beat all ingredients with electric mixer until smooth.
7. Spread on cupcakes.

flour, sugar, baking soda, salt, pumpkin pie spice, orange juice, light olive oil, apple cider vinegar, orange zest, confectioners sugar, soy margarine, orange juice, orange liqueur, orange zest

Taken from www.vegetariantimes.com/recipe/double-orange-cupcakes/ (may not work)