1.     Preheat oven to 350F and ensure the oven rack is in the center position. Line a standard muffin tin with 12 gold tulip liners.

2.    Add oat milk and orange juice and zest to a large mixing bowl and let set for 3-4 min.  This will curdle the milk and make “buttermilk”. Add oil, sugar, and vanilla and whisk until thoroughly combined and sugar has dissolved.

3.    Add flour, baking soda, baking soda to a sifter and sift over the bowl with wet ingredients. Use a whisk or hand, wooden spoon or hand mixer to blend until well incorporated and no large lumps of flour remain. The batter should be the consistency of pancake batter not too thick not too thin.  Add a few more tbsp of flour if the batter is too thin or oat milk if it’s too thick.

4.     Divide batter evenly among the cupcake holders filling ¾ of the way up.

5.     Bake on center rack for 20-24 minutes or until a toothpick inserted into the center comes out clean.

6.    Let cool completely on a metal cooling rack.  In the meantime, prepare the frosting.

7.    Add softened vegan butter to a mixing bowl and beat with an electric hand mixer or use a fork until light and fluffy.   

8.    Add champagne and sifted powdered sugar ½ cup at a time and continue mixing until thick and creamy.  If icing is too thin add more sugar. If it’s too thick add more champagne.

9.    Once cooled, frost cupcakes using a piping bag and star tip or spread with a butter knife. Top with orange rind ribbon and gold stars.

10.  Store leftovers covered at room temperature or refrigerate for up to 3 days or freeze for up to 2 months.