Thursday, November 24, 2011

Vegan Cranberry-Orange Cupcake Recipe

Another family Thanksgiving tradition, along with Cherry Delight, is cranberry sauce, so I took that inspiration and made these Cranberry-Orange Cupcakes.  They turned out lumpy but delicious.  

As always, if you don't have coconut oil and/or rice milk, feel free to replace them with a suitable analogue (for example, vegetable oil/soy milk).

1/2 cup coconut oil, warmed until liquid
1 cup demerara sugar (or raw sugar)
1 tablespoon cider vinegar
1 ½ cups rice milk (warmed to room temperature)
1 teaspoon pure vanilla extract
1 teaspoon pure orange extract
zest of one orange
¼ teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda
2 ½ cups all-purpose flour
1 cup sliced cranberries (fresh or frozen)

Preheat oven to 350 degrees Fahrenheit and line a muffin pan with 12 paper baking cups.

Beat together the coconut oil and sugar. Mix in the rice milk and cider vinegar. Add the orange and vanilla extracts. Add the orange zest, baking soda, baking powder, and salt. Mix until well combined.

Slowly incorporate the flour taking care not to over mix.

With a spatula or spoon, stir in the cranberries.

Portion out the batter into the pre-lined muffin pan.  I ended up with a bit more batter than I needed to fill the cupcake cups; fortunately, the batter is egg-less so you can lick the bowl as much as you want.

Bake for 22-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.  (Mine took about 30 minutes, but I think my oven has issues).

I topped my cupcakes with this Lemon Cream Cheese Frosting Recipe, and for a bit of added decoration, I put a sugared cranberry slice on top.


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