Do you ever sit around pondering the ingredients you have in your kitchen and what kind of combinations you could make with said ingredients? No, just me? Well I was thinking to myself about the half full thing of vegan cream cheese in my fridge, as well as the bag of frozen cranberries still sitting in my freezer, I added to that the bag of oranges in my fridge and I came up with these babies. I don’t want those cranberries sitting there until next Christmas, I didn’t want the cream cheese to expire or the oranges to go mouldy so I had to use all three things!
I do this with meals too, that’s how a lot of stir fries come to be in my kitchen. Or broth, gotta love making broth for using whatever odds and ends of vegetables are starting to wilt in your crisper. But back to these cupcakes. They’ve got a lot of things going on but in a good way! You get the sweet orange cake with the zest and tart cranberry, the frosting is creamy and dreamy. I can’t get over how good Daiya cream cheese is. I might buy some of their flavoured ones just to put on bagels.
Even though this has been the mildest winter I can remember for a very long time I still can’t wait for it to be over. I distract myself in these last months of winter by coming up with new baking combinations. I need to keep entertained somehow until I can get out into my garden and start creating out there. As a creative person I am constantly needing to come up with new ideas, to try new things. I’m sure many of you can relate, my mind is always whirring, always looking for the next thing. Sometimes I can be overloaded and then I need to turn my brain off and binge watch some terrible tv. I’m usually most productive after a binge watch session, it’s as though my brain has continued to work as I stare at the screen.
My fridge is pretty cleaned out right now, but I’m sure inspiration will hit again as I look into it’s depths and see a host of things that I can combine to make a delicious dinner or dessert.
Orange Cranberry Cupcakes
- 1 1/2 cups all purpose flour
- 1 cup sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbl orange zest
- 1/2 cup soy or coconut milk
- 1/4 cup fresh squeezed orange juice
- 1/2 cup canola oil
- 2 tbl apple cider vinegar
- 1 tbl pure vanilla extract
- 1 cup fresh or frozen cranberries
Orange Cream Cheese Frosting
- 1/4 cup vegan cream cheese
- 1/4 cup vegan margarine
- 2 cups sugar
- 1 tsp vanilla
- 1 tbl orange zest
For the cupcakes pre-heat the oven to 350 and place cupcake liners in a muffin tray
In a large bowl whisk together the flour, sugar, baking soda, salt and zest
In a medium bowl combine the milk, orange juice, canola oil, vinegar and vanilla
Add the wet ingredients to the dry and combine, fold in the cranberries
Bake for 20-25 min or until a toothpick inserted in the middle of the cupcake comes out clean.
For the frosting, beat together the cream cheese and margarine, add the powdered sugar, zest and vanilla and beat until light and fluffy.
Once the cupcakes have cooled frost them!