2: Chocolate & Cranberries
December 2nd and still no snow in the south of Sweden. Not to worry, there’s still 22 days to go before the big day, Dopparedagen, as Christmas Eve is sometimes called here: dipping day, from the old tradition of dipping bread into the broth left over from cooking the Christmas ham. Not in my family though, even though some of them still eat ham.
Today’s cupcake is chocolate, flavoured with cranberries and topped with cream frosting (recipe here). I’ve used a basic chocolate cupcake recipe and added dried cranberries to taste.
Chocolate cupcakes with cranberries, makes about 12
- 1 cup oat milk
- 1 tsp apple cider vinegar
- 1 tsp dark vanilla powder
- 1 cup flour
- 1/3 cup cocoa
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup sugar
- 1/3 cup canola oil
- 1/2 cup dried cranberries
Preheat the oven to 180°C and line a muffin pan with 12 cupcake liners. Whisk together the oat milk and vinegar in a bowl and set aside for a few minutes.
In a separate bowl, sift together the vanilla, flour, cocoa, baking soda, baking powder and salt. Put aside while you add sugar and oil to the milk and vinegar mixture and beat till foamy. Add the dry ingredients in two batches to the milk mixture while stirring till no large lumps remain. Finally fold in the cranberries.
Pour into liners, filling 2/3 of the way. Bake for 18-20 minutes, until a toothpick inserted into the center comes out clean. Take out of the oven and leave in the muffin pan for a few minutes before transferring to a cooling rack. Let cool completely before frosting.
Instead of ham we’ve tried a few different veggie versions over the years. Store bought mock Christmas ham, grilled turnip, a raw version with nuts (if I remember correctly) and mustard grilled tofu. I don’t necessarily need a ham substitute for my Christmas dinner, but if I were to pick one the mustard grilled tofu is probably my favourite. Here is one version (in Swedish).