Winner, Cranberry Battle
The perfect host/ess gift for a holiday dinner party! It's nice because the orange juice flavors perfectly with the cranberry, but also allows you to cut the oil down. If you use whole cranberries, instead of the canned ones, you may want to add a little maple syrup to get the sweetness and viscosity of the batter right (it should be a soupy consistency when it goes into the oven).
The perfect host/ess gift for a holiday dinner party! It's nice because the orange juice flavors perfectly with the cranberry, but also allows you to cut the oil down. If you use whole cranberries, instead of the canned ones, you may want to add a little maple syrup to get the sweetness and viscosity of the batter right (it should be a soupy consistency when it goes into the oven).
3/4 cup canned whole cranberries
1/4 cup vegetable oil
1 flax "egg" (3 tblspoons water mixed with 1 tblspoon ground flax seed)
1 tablespoon vanilla extract
1/2 cup packed brown sugar
1/2 teaspoon pumpkin pie spice
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup orange juice
Preheat the oven to 350 degrees and put liners in your cupcake tin.
Mix the flax seed with the water and let set.
Cream the cranberries, oil, vanilla extract, brown sugar, pumpkin spice, and flax.
In a bowl/mixing cup quickly stir together the flour, baking powder, and salt.
Alternatively pour the flour and then orange juice into the cranberry goodness and mix inbetween pours.
Ladle the batter into the liners until 3/4 full and bake for 32 minutes.
Top with a regular frosting but add dab of almond extract or orange juice. For pizazz, sprinkle sliced almonds or orange zest on top. Go wow your friends so you get invited to bring dessert to EVERY dinner party and they'll make yummy vegan entrees as an excuse to invite you and your cupcakes over!
1 comment:
Whoops! There's a typo in here. The cranberries take longer to cook, so it should say 32 (that's thirty-two) minutes to bake.
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