Cranberry Cupcakes with Mocha Buttercream [Vegan]

Contents

Discover more recipes with these ingredients Cranberry Cupcakes with Mocha Buttercream [Vegan] Ingredients You Need for Cranberry Cupcakes with Mocha Buttercream [Vegan] For the Cranberry Cake For the Mocha Buttercream For the Cranberry Compote How to Prepare Cranberry Cupcakes with Mocha Buttercream [Vegan] Notes

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Cranberry Cupcakes with Mocha Buttercream [Vegan]

‘Tis the season where we go from everything pumpkins to everything cranberries! Stuffed with the cranberry compote, these cranberry cupcakes are just bursting with holiday cheer!

Ingredients You Need for Cranberry Cupcakes with Mocha Buttercream [Vegan]

For the Cranberry Cake

1 3/4 cup all purpose flour
3 teaspoons vegan egg replacer
2 teaspoons of cinnamon
2 teaspoons of cardamom
3 teaspoons of baking powder
1 teaspoon salt
1 1/4 cup (6 ounces) fresh or frozen cranberries
2 teaspoons vanilla extract
1 cup plant milk
1 cup granulated sugar
9 tablespoons vegetable oil
2 teaspoons orange zest (approximately 1 medium orange)
1 cup chocolate chips (optional)

For the Mocha Buttercream

For the Cranberry Compote

1 16 ounce bag of fresh or frozen cranberries
1 1/2 cup granulated sugar
3/4 cup of cranberry juice OR apple juice OR wine
1/2 cup water
5 star anise pods
2 teaspoons cinnamon
The zest and juice from 1 large orange

How to Prepare Cranberry Cupcakes with Mocha Buttercream [Vegan]

Combine all the ingredients (except for the chocolate chips) together in a food processor or blender and blend until everything is evenly distributed and smooth batter.
Fold in the chocolate chips
Portion into lined cupcake molds filling them ¾ of the way to the top and bake immediately in a preheated 350°F oven for approximately 20-25 minutes or when a toothpick inserted into the center comes out with moist crumbs
Prepare the cranberry compote by combining all the ingredients together in a medium heavy bottom sauce pot over medium high heat and bring to a boil.
Reduce the heat to low and simmer for 15minutes, stirring occasionally.
Remove the anise pods and then with a hand blender puree the sauce to a chunky compote, the cranberry sauce will thicken significantly and gel as it cools.
Prepare the mocha paste for the buttercream by combining the cocoa powder & the coffee granules with the hot water, whisk smooth, cool to room temperature.
Prepare the buttercream as per the recipe instructions on that blog post and at the last stage of mixing add the cooled mocha paste
Hollow out the centers of the cooled cupcakes and stuff with 1 Tablespoon of the cooled compote, then ice with the buttercream.