Cranberry Orange Ginger Cupcakes
Even though it’s wheat-free and tailor-made for vegans, there’s no need to be on a limited diet to devour every last crumb of these Cranberry Orange Ginger Cupcakes and the pastel mounds of fanciful frosting. They are yummy and ideal for holiday entertaining. Piece of Cake Bakery is located at 8306 S.E. 17th; (503)-234-9445; www.pieceofcakebakery.net. Vegan and wheat-free, all ingredients are available at supermarkets such as Fred Meyer.
Makes about 2 dozen cupcakes
Cupcake
2 1/4 cups spelt flour
1 cup granulated sugar
1/4 cup firmly packed light brown sugar
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground ginger
1 cup chopped walnuts
1 cups fresh cranberries, coarsely chopped
1 tablespoon plus 1 teaspoon grated orange zest
Pinch of ground ginger
1/2 cup organic applesauce
1 cup soy milk
3/4 cup soy oil
Vegan Cranberry Frosting
1/2 cup water
1/2 cup granulated sugar
1 cup fresh cranberries
2 teaspoons orange juice
1 teaspoon orange zest
Pinch of ground ginger
2 cubes (1/2 pound) soy margarine
2 1/2 cups powdered sugar
3 tablespoons soy milk
To make the cupcakes: Preheat the oven to 350 degrees. Using cupcake-liner paper, line a 12-form cupcake pan, each form measuring about 2 3/4 inches in diameter.
In a mixing bowl, sift together the first 7 ingredients. Stir in the walnuts, cranberries and orange zest. In another bowl, mix together the applesauce, soy milk and soy oil. Slowly stir in the dry ingredients until well blended. Fill each cupcake form three-quarters full.
Bake in the center of the oven until the tops spring back when lightly pressed with a fingertip, about 20 minutes. Do not overbake. Cool the cakes for 2 to 3 minutes in the pans, then remove and cool to room temperature on a rack before frosting.
To make the frosting: In a small saucepan, bring the water and sugar to a boil. Add the cranberries, stir and boil for 4 minutes. Remove from heat, stir in the orange juice, zest and ginger and mix to blend. Set aside to cool completely (if made ahead, chill).
In a mixing bowl, beat together with a mixer, the margarine and powdered sugar. Beat in the soy milk, 1 tablespoon at a time, until it reaches desired consistency. Beat in 3 tablespoons of the cooled cranberry mixture until smooth. Liberally spread the frosting on each cupcake (if frosting is too soft, refrigerate for 30 minutes or until more firm).
From Marilyn DeVault, Piece of Cake
This recipe is recommended for the intermediate baker.