Mad Cowboy Cupcakes
There are certain heroes who deserve to have something delicious created in their honour. Howard Lyman, the famous 4th generation cattle rancher who became an ethical vegan, co-wrote the book "Mad Cowboy", and is doing so much for animal welfare with his wonderfully inspiring speeches is one of my favourite people. He is my hero.
These cupcakes are moist and flavourful, with a hint of orange, chocolate and spice. They do just fine without any topping for a quick treat, but a cherry on top of the creamy orange icing makes them look and taste fantastic. This is a great recipe to have on hand for a dessert that will delight your friends.
If cherries are not in season, sprinkle them with home-made pralines, ground nuts, chocolate shavings, or toasted coconut.
Cupcakes are very easy to make and you can be proud to serve these special vegan treats at a party of any kind. This recipe makes 24.
Dry Ingredients
- 3 1/2 cups unbleached flour
- 1 1/2 cups sugar
- 2 1/2 tsp. baking soda
- 1 1/4 tsp. salt
- 1 tbsp.cinnamon
- 5 tbsp. cocoa
- 4 tbsp. finely grated unsweetened coconut
Wet Ingredients
- 2 1/3 cups orange juice
- 3/4 cup vegetable oil
- 2 1/2 tbsp. apple cider vinegar
- 1 tbsp. vanilla
Position rack to bottom third of oven. Preheat to 350 degrees. Place 24 large sized cupcake holders in 2 cupcake tins.
Mix together the dry ingredients in a large bowl. In a separate bowl combine the wet ingredients. Pour the wet into the dry and stir just until the flour is moistened. Do not over stir or you will reduce the bubbles and your batter will not be as light.
Immediately spoon the batter evenly into the cupcake holders. Bake in preheated oven for 20 minutes, or until a toothpick comes out clean.
Remove the cupcakes from the oven and place them on cooling racks. Meanwhile prepare your icing.
Icing
- 5 cups powdered sugar (icing sugar)
- 1 cup Earth Balance or other vegan butter
- 1 tbsp. vanilla
- 5 to 8 tbsp. orange juice
This makes enough icing to spread quite generously on top of each cupcake. Cream the sugar, butter, vanilla and 1 tbsp. of orange juice in a food processor, or a mixing bowl with beaters. Slowly add the orange juice one tablespoon at a time until your icing is creamy enough to spread easily, but thick enough that it will hold it's form.. Be very careful not to add too much liquid.
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