Christmas Cranberry Cupcakes
This is our delicious Christmas themed vegan cupcake recipe, filled with blueberries, cranberries and topped with a delicious pecan icing. We wanted to bring you a recipe for Christmas cupcakes that you can make this festive period! They're a great choice for vegan party food or as nibbles on Christmas day. It's a super easy vegan recipe to make and take minimal effort and time.
Servings
Ingredients
For the cupcakes
<item-todo-done>2 tsp baking powder<item-todo-done><item-todo-done>90g plain flour<item-todo-done><item-todo-done>90g wholewheat flour<item-todo-done><item-todo-done>50g light brown sugar<item-todo-done><item-todo-done>100g white sugar<item-todo-done><item-todo-done>½ tsp salt<item-todo-done><item-todo-done>70ml coconut oil - melted<item-todo-done><item-todo-done>1 banana<item-todo-done><item-todo-done>125 tbsp plant-based milk<item-todo-done><item-todo-done>100g fresh blueberries<item-todo-done><item-todo-done>100g dried cranberries<item-todo-done><item-todo-done>1 tbsp maple syrup<item-todo-done>
For the pecan frosting
<item-todo-done>1 tbsp plant-based milk<item-todo-done><item-todo-done>30g pecans<item-todo-done><item-todo-done>60g plant-based butter<item-todo-done><item-todo-done>450g icing sugar<item-todo-done>
To serve
<item-todo-done> blueberries<item-todo-done>
Ingredients
For the cupcakes
<item-todo-done>4 tsp baking powder<item-todo-done><item-todo-done>180g plain flour<item-todo-done><item-todo-done>180g wholewheat flour<item-todo-done><item-todo-done>100g light brown sugar<item-todo-done><item-todo-done>200g white sugar<item-todo-done><item-todo-done>1 tsp salt<item-todo-done><item-todo-done>140ml coconut oil - melted<item-todo-done><item-todo-done>2 banana<item-todo-done><item-todo-done>250 tbsp plant-based milk<item-todo-done><item-todo-done>200g fresh blueberries<item-todo-done><item-todo-done>200g dried cranberries<item-todo-done><item-todo-done>2 tbsp maple syrup<item-todo-done>
For the pecan frosting
<item-todo-done>2 tbsp plant-based milk<item-todo-done><item-todo-done>60g pecans<item-todo-done><item-todo-done>120g plant-based butter<item-todo-done><item-todo-done>900g icing sugar<item-todo-done>
To serve
<item-todo-done> blueberries<item-todo-done>
Before you start
Preheat the oven to 200°C | Muffin tin lined with muffin cases | Food processor
Make the cake batter
- Pour the flours, sugars, salt and baking powder into the mixing bowl and mix together with a fork
- Mash the banana with a fork and add it to the bowl along with the melted coconut oil and plant based milk
- Fold everything together with a spatula to combine
- Pour the blueberries and cranberries into the bowl and fold them into the batter
Cook the cupcakes
- Transfer equal amounts of the mixture into the muffin cases, put the tray in the oven and bake for 20 minutes until golden and fluffy
Whilst the muffins are baking, make the frosting
- Spread the pecans out on a baking tray and bake, on a low shelf for 6-7 minutes
- Take them out of the oven, transfer into a food processor and blitz them into a fine powder
- Add the dairy free butter, dairy free milk and maple syrup to the processor and blitz them until everything comes together
- Add the icing sugar to the processor and blitz into a thick icing sugar
Ice the cupcakes
- Take the muffins out of the oven, transfer them to a cooling rack and let them cool down to room temperature
- Transfer the icing sugar into a piping bag and squeeze it on to the muffins
Finish and serve
- Decorate the muffins with blueberries and serve immediately