EGG-LESS CRANBERRY CUPCAKE / CRANBERRY CAKE

INGREDIENTS 
1 cup cranberry (I used dried, you can use fresh if available)
1 1/2 cup flour
1 1/4 cup powdered sugar
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla essence
1/2 cup oil or butter (I used canola oil)
1/2 cup hot boiling water
2-3 tbsp milk if required
1 tbsp vinegar

For Icing:
2 cups icing sugar
1/2 cup (100gm) softened butter
3-4 tbsp beetroot juice

METHOD

Take hot boiling water and soak dried cranberries in it and keep aside for 15-20 minutes.

Sift flour, baking soda and baking powder together and keep aside.

In a mixer or in a bowl, beat together powdered sugar, vanilla essence and oil till sugar combine well.

Add flour mix in 3-4 batches and keep mixing. Strain off the water from cranberry. Pour this water in batter and mix well. If batter is too thick add milk little by little to get right consistency batter. Add 1 tbsp vinegar mix well.


Add soaked and squeezed cranberries, give a good mix. By this time oven should be pre-heated.

Pour the batter in muffin moulds till 3/4.

Bake at 180 degree Celsius for 25-30 minutes or till skewer comes out to be clean.

Let it come down to room temperature. Once it is cooled completely, trim the upper layer for smooth taste and texture.

For Icing: 
Grate 1/2 small beetroot and squeeze to get juice from it. Keep aside.

In a deep bowl sift icing sugar with the help of spoon, add softened butter. Mix well.

Add 3 tbsp of beetroot juice and beat well, if it's too thick add 1 or 2 more tbsp little by little. Beat well till all the ingredients are incorporated. Don't add too much of juice else it will become loose and will not hold shape.

Your natural colour icing is ready!

Transfer it in piping bag and decorate with nozzle of your choice. I used big hole star nozzle as shown in pic below.

Start piping from the center, towards the edges in round shape, overlapping the swirl. 

Serve and enjoy it this Christmas!!


Pictorial:

1. Soak cranberries in hot boiling water and keep aside.










2. Sift together flour, baking soda and baking powder. Keep aside.









3. Mix together oil and powdered sugar.

4. Beat well. Add flour in batches.

5. Mix well.

6. Strain cranberry water and put in batter.

7. Add milk if batter is too thick.

8. Now goes vinegar.

9. Strained and squeezed cranberries.

10. Mix well.









11. Pour in moulds. Bake at 180 degree for 20-25 minutes or till skewer comes out to be clean.

12. Once done, trim the upper part for smooth taste and texture.


For Icing:

1. Sift icing sugar with the help of spoon.

2. Add softened butter and mix.

3. Beetroot juice.

5. Whip or beat well till smooth and creamy.

6. Put a layer of frosting and spread evenly.

7. Fill piping bag and decorate with your favorite nozzle.

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