One year ago today, I sat down and typed out the first post for The Tolerant Vegan.
Can you believe it’s been a whole year?
I want to say thank you to everyone who clicks over here to my side of the interwebs every now and then. Thank you for taking a moment out of your busy lives to spend looking at my cats and my frosting and my rants about hockey. Thank you for your comments and your e-mails. I had no idea that I’d make so many new friends through food and I’m grateful every day that I have the chance to connect with so many awesome people. Thank you for welcoming me into your worlds and your stomachs.
To celebrate this happy day, the kind folks at Earth Balance have sent over some coupons to give away to a few lucky readers, just in time for your holiday meal planning. To enter, just leave a comment on this post by midnight on Sunday, 11/20.
Harrison will choose four commenters at random on 11/21 to receive a couple of coupons via snail mail.
Now let’s talk cupcakes.
I saved this Chocolate Orange Cupcake recipe for this special occasion. And because I just couldn’t settle on one topping, I’m going to talk about both. One one hand, we have a fluffy orange frosting recipe that I adapted from the lemon frosting I used earlier this year.
On the other hand, we have an Orange-Bourbon Glaze from Boulder Locavore.
Why pick just one? Exactly.
Chocolate Orange Cupcakes with Orange Frosting or Orange-Bourbon Glaze
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup vegan refined sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 3/4 cup orange juice
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
Orange Frosting ingredients:
- 6 cups vegan confectioners’ sugar
- 1/2 cup Earth Balance Natural Buttery Spread, softened
- 2 teaspoons orange zest
- 6 tablespoons fresh squeezed orange juice
Bourbon-Orange Glaze ingredients:
- 1 cup vegan confectioners’ sugar
- 1 tablespoon bourbon
- 2 tablespoons fresh squeezed orange juice
Preheat your oven to 350 degrees Fahrenheit.
In a large bowl, whisk together the flour, cocoa, sugar, baking powder, baking soda and salt.
In a separate bowl, whisk together the orange juice, canola oil, vanilla and orange zest.
Add the wet ingredients to the dry ingredients and stir until fully combined.
Fill each cupcake liner about 3/4 of the way to the top and bake for 18-20 minutes, until a toothpick can be inserted and removed cleanly.
Place the cupcakes on a wire rack to cool.
Now you have a very important decision to make. Are you going to frost your cupcakes, or are you going to pour glaze all over them? Or are you going to be like me and do both?
If you’re going the frosting route, make the frosting by simply combining all ingredients in a large bowl and mixing on low-medium speed until fully combined. Wait until the cupcakes are completely cool and then top with frosting.
If you want to use the glaze on your cupcakes, make the glaze by whisking together all ingredients
While the cupcakes are still warm, spoon the glaze on top. Or do what I do and fully dunk each cupcake in the glaze.
Whichever option you go with, I promise you won’t be disappointed.