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CANDIED CRANBERRY ORANGE CRANBERRY CUPCAKES WITH BROWN SUGAR FROSTING

Delight in the festive fusion of candied cranberries and zesty orange within these decadent cupcakes, crowned with a luscious brown sugar frosting and adorned with a sweet candied cranberry.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert

Ingredients
  

Cupcakes:

  • ½ cup almond milk
  • ½ cup orange juice
  • 1 orange zest
  • ½ cup avocado oil
  • 2 tbs vineager
  • 2 teaspoon vanilla extract
  • ¾ cup frozen cranberries cut into smaller pieces
  • 1.5 cups gluten free flour
  • 1 cup coconut sugar
  • 1 tbs cornstarch
  • 1.5 teaspoon baking powder
  • ½ tsp baking soda
  • 1 teaspoon powdered ginger

Frosting

  • 3 cups powdered sugar
  • 1 cup brown sugar
  • 2 sticks butter
  • 2 tsp vanilla
  • 2 tbsp almond milk (OPTIONAL)

Sugared Cranberries

  • 2 cups sugar
  • 2 cup water
  • 2 cups cranberries
  • 1 cup sugar

Instructions
 

  • Preheat oven to 350 degrees farenheit.
  • To make the cupcakes, beat the wet ingredients together. Then sift in the dry ingredients. Fold in the frozen cranberries. Bake for ~20 minutes.
  • To make the candied cranberries, boil the sugar and water, then bring the temperature to low. Add in the cranberries and mix. Cover and let sit for 2 hours. Then drain the juice and roll the cranberries in sugar.
  • To make the frosting, mix the ingredients togehter with a hand mixer.
  • Assemble cupcakes and enjoy!