Cranberry Orange Streusel Cupcakes

Cranberry Orange Streusel Cupcakes

These cupcakes are like mini coffee cakes on steroids with a slight hint of orange and a crumbly streusel topping. Perfect for those mornings where you can’t get out of bed on time and have to grab ‘breakfast’ to go. I adapted this recipe from a Martha Stewart recipe from her cookbook Cupcakes to make it vegan and cranberry orange flavoured (one of my favourite breakfast combinations) but you can easily make it whatever you want. Apple streusel cupcakes? YUM!
Makes about 18 cupcakes.

Ingredients

Cupcake

2 1/2 cups all-purpose flour
1/2 tsp. baking soda
1 1/4 tsp. baking powder
1/2 tsp. salt
3/4 tsp. xanthan gum* with 3/4 cups water
1/2 vegan maragarine (I used Becel’s Vegan Olive Oil Spread)
1 cup sugar
1 1/2 tsp. vanilla
1 cup (230 g) vegan sour cream
1 large orange
1 cup of dried cranberries, chopped

Streusel Topping

1 cup all-purpose flour
1/2 cup brown sugar
2 tsp. cinnamon
1/2 tsp. salt
1/2 cup vegan margarine

Directions

Cupcake

1. Preheat oven to 350oF and line your muffin tins with paper liners.
2. In a medium bowl whisk together the flour, baking soda, baking powder and salt. Set aside.
3. Put the 3/4 cups of water in a cup and add the xanthan gum and whisk until combined, it doesn’t have to be perfect. Set aside.
4. In and electric mixer cream the margarine with the sugar until it become pale and fluffy.
5. Add the xanthan gum mixture to and beat on medium-high until incorporated, scraping sides as needed.
6. Add the vanilla.
7. Add half of the flour mixture then half of the sour cream and repeat until both are fully incorporated.
8. Grate the zest of the orange into the batter and add the juice from the orange (about 1/2 cup of orange juice) and mix until incorporated.
9. Stir in the chopped cranberries.
10. Use an ice cream scoop (or a 1/4 cup measuring cup filling it most of the way) to divide the batter among the liners.
11. Sprinkle half the streusel topping on the cupcakes, pressing it into the batter. Sprinkle the rest of the topping loosely on top.
12. Bake for about 20 minutes, rotating trays halfway, until a toothpick comes out clean.
13. Cool cupcakes and enjoy!

Streusel Topping

1. Whisk together flour, brown sugar, cinnamon and salt.
2. Cut in the maragrine with the whisk attachment or two table knives or your fingers if you want until it’s combined but crumbly.

*Xanthan gum is used for replacing eggs. It has the same binding capabilities but is a natural product that comes from the xanthan plant. It’s available at most food stores I purchased mine at Bulk Barn. To replace one egg whisk 1/4 tsp. of xanthan gum with 1/4 cup of water.

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