Have you heard of Iron Cupcake? It’s a world-wide event that promotes baking and eating while raising funds for local causes. The Iron Cupcake Madison group has held 6 events to “riff on cupcakes, promote enjoyment of unusual flavors, and raise some money for the plethora of deserving non-profits.” Madison, being the crunchy granola kind of town that we are, has been lucky to have a gluten-free baker at most of those events – Nikki Burns from GoodBye Gluten. She’s not only been participating, she’s been winning for best taste! Congrats to Nikki.
Of course, since she’s gotten great feedback, I decided it was time for me to step up and join the fun. I know I’ve already mentioned that I’m not a huge cake fan. I’m even less of a fruity cake fan. And, this month’s theme was late summer fruit. Eep. Facing my demons, eh? It’s all about facing my demons. (Well, that and it made it ridiculously easy for me not to eat all these cupcakes I was making.)
Two test batches later, I’d come up with a recipe that was not only gluten-free, but also vegan. As one tester stated, “that’s the impossible, you know.” Muahaha. Not so impossible after all.
Gluten-free Vegan Cranberry Red Velvet Cupcakes
80 g. sorghum flour
70 g. sweet rice flour
70 g. white rice flour
1 T. cocoa powder
150 g. sugar (palm sugar would probably work, too)
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
3/4 cup warm cranberry puree (Cook approximately 2 cups frozen cranberries until soft. Puree in blender. Make extra if you want to make the frosting below.)
2 T. flax seeds
1/4 cup almond milk
1.5 T. red food coloring
1/2 cup neutral oil (sunflower, safflower, grapeseed)
1 t. vanilla
Preheat oven to 350°. Prepare mini cupcake cups. (I was making tiny cupcakes and got about 44 out of each batch. You could make them slightly fuller and make fewer.)
Whisk together all dry ingredients in a large bowl. Set aside.
In a small bowl or large measuring cup, stir warm cranberries and flax seed together until flax seeds begin to gel. Add the rest of the wet ingredients. Stir well.
Stir wet ingredients into dry ingredients, and working quickly, fill cupcake liners 2/3 – 3/4 full.
Bake for approximately 25 minutes, until toothpick inserted in center comes out clean and tops are firm to the touch. Remove from pans and cool completely.
Cranberry Buttercream Frosting
100 g. organic palm shortening
100 g. Earth Balance soy-free spread
200 g. powdered sugar or powdered palm sugar
2 heaping tablespoons cranberry puree (cooled completely)
Beat all ingredients together with an electric mixer.
I didn’t win anything, but I did have fun. This month’s event is all about kid bakers with a Halloween theme. The kiddo is already dreaming up his mad scientist creation!
Want to see more spectacular cranberry recipes? Check out this month’s SOS Challenge.