Cranberry Apple Crisp Cupcakes

Happy Tofurkey Day! I hope every­one had a won­der­ful vegan feast and an espe­cially yummy dessert. If not, you can always make these fes­tive Cran­berry Apple Crisp Cup­cakes to make up for it! I got the idea from Sweet Savory Life’s recipe. I just sim­ply mod­i­fied them into cup­cake form. Let me know what you think!

INGREDIENTS

Cran­berry Apple Mix:

• 6oz fresh cran­ber­ries, washed (half the avaer­age bag)
• ¾  cups sugar
• ¼  cup orange juice
• 4 large Granny Smith apples – cored, peeled, and cut into small cubes

Crisp Top­ping:

• ½  stick but­ter, cut into small pea sized cubes
• ½  cup rolled oats
• ½  cup packed brown sugar
• ½  cup all-purpose flour
• 1 tea­spoon cinnamon

Cup­cake Batter:

• ½  cup + 1 tbsp whole wheat flour
• ½  cup white flour
• ¼  cup brown sugar
• ½  tea­spoon bak­ing soda
• ½  tea­spoon bak­ing powder
• 1 tea­spoon cinnamon
• ¼  tea­spoon ground cloves
• ¼  tea­spoon ground nutmeg
• 1 pinch salt
• ½  cup soy milk
• 1 table­spoon veg­etable oil
• 3 table­spoon unsweet­ened applesauce
• 1 tea­spoon vanilla extract

PREPARATION

Cran­berry Apple Mix:

In large sauté pan or pot add cran­ber­ries, orange juice, and sugar. Stir every­thing and cook on medium-high heat for approx­i­mately 15 min­utes until the cran­ber­ries have reduced to a thick sauce con­sis­tency.  Turn off heat and mix in the apple pieces. Set mix­ture aside.

Cup­cake Batter:

In a large bowl, com­bine flours, brown sugar, bak­ing soda, bak­ing pow­der, cin­na­mon, cloves, nut­meg and salt. Whisk to com­bine thor­oughly and break up any sugar clumps.

Add milk, oil, apple sauce, and vanilla and stir until just incor­po­rated. The mix­ture will be very dense. Set mix­ture aside.

Crisp Top­ping:

In a small bowl com­bine but­ter, flour, oats, brown sugar, and cin­na­mon.  Work the mix­ture with your fin­gers until it resem­bles a coarse meal.  Be sure not to over mix. You don’t want it to become a paste.

ASSEMBLY

Pre­heat oven to 350 degrees. Line muf­fin pan with cup­cake liners.

Fill cup­cake lin­ers approx­i­mately 1/2 way full with cup­cake bat­ter. Be sure not to over fill because we have much more to add to those lit­tle cup­cake liners!

Spoon in enough of the cran­berry apple mix­ture to cover the top of the bat­ter. Now sprin­kle a gen­er­ous amount of the crisp top­ping over the top of the cran­berry apple mixture.

Bake in oven for 22–25 min­utes. The tops will be crispy and golden brown. Let cool before frosting.

FROSTING

• ½ cup non­hy­dro­genated shortening
• ½ cup non­hy­dro­genated margarine
• 3½ cups con­fec­tion­ers’ sugar
• 1½ tea­spoons vanilla extract
• ¼ cup plain soy milk or soy creamer

Beat the short­en­ing and mar­garine together until well-combined and fluffy. Add the sugar and beat for about 3 more min­utes. Add the vanilla and soy milk and beat for another 5 to 7 min­utes until fluffy. Pipe onto cup­cakes and enjoy!