Straw-Cran-Orange Smoothie –makes 2 servings
1 cup cranberry juice (the kind that is 100% juice)1 large banana, peeled and frozen1 medium orange, peeled and sectioned1 tablespoon sugar or honey, if needed1 cup ice cubesPlace all ingredients in a blender. Cover and blend ingredients until smooth. You can adjust the consistency by adding more ice if it’s too thin or more liquid if it’s too thick. Pour in glasses.
Well, my first month of joining Iron Cupcake: Earth has been crazy. I couldn’t get a flickr account started up, my camera is busted (Sorry about the fuzzy photo. I had to take my photo with my phone!), and basically missed the deadline which was today at noon (I knew the deadline was today, but missed the noon part!)… But at least everything will be in place for next month.
What is Iron Cupcake? So glad you asked! Iron Cupcake is the “ultimate world-wide creative cupcake challenge!” Each month an ingredient is announced. Once the ingredient is announced, the baker has four weeks to develop and bake their interpretation of the challenge ingredient. The baker photographs their baking story and then posts about it on their own blog. In your post, please be sure to include reference and a link to the ETSY artist donating that months prize as well as No One Puts Cupcake in a Corner, where all voting will take place. Cool, huh? And there are prizes, too! If you like my Orange Cranberry with Maple “Buttercream” cupcake, please vote for me! Voting begins Nov. 28th!!
And, yes my entry is gluten and dairy free! Woo-hoo!
This Month’s Prizes are:
- LOLLIPOP WORKSHOP – http://www.etsy.com/shop.php?user_id=5174676
- COOKIE SUNSHINE – http://www.etsy.com/shop.php?user_id=5474239;
- as well as a pair of cupcake earrings from LOTS OF SPRINKLES at http://www.etsy.com/shop.php?user_id=6057281.
- PLUS, IronCupcake:Earth is excited to welcome back CAKESPY, http://www.etsy.com/shop.php?user_id=5243382, who is now going to be doing a piece for our winner each month until further notice – sweet!
- Apron complements of SWEET CUPPIN CAKES BAKERY AND CUPCAKERY SUPPLY,http://www.acupcakery.com/cupcake-pocket-birthday-apron.html.
- HEAD CHEFS by FIESTA PRODUCTS, http://www.fiestaproducts.com,
- HELLO CUPCAKE by Karen Tack and Alan Richardson, http://blog.hellocupcakebook.com
- JESSIE STEELE APRONS http://www.jessiesteele.com
- the CUPCAKE COURIER http://www.cupcakecourier.com
- TASTE OF HOME books, http://www.tasteofhome.com
Iron Cupcake:Earth is sponsored in part by 1-800-Flowers, http://www.1800flowers.com
You can vote Starting November 28th here for the Iron Cupcake Earth Challenge. You will want to check out the amazing cupcakes over there! Wow!
My first thought was to use dried cranberries, but that seemed too much like a muffin to me. So, fresh it was and I just had to pair that with orange. I was concerned that the fresh cranberry flavor flavor would not be as intense in the cupcake, so I topped my cupcake with a cranberry and orange sauce then topped the entire thing with a maple butter cream to sweeten up the whole thing. On top as a garnish are candied cranberries. I think the flavors work really well together and my taste testers agreed! I am saving the extra cupcakes in the freezer to have with our Thanksgiving dinner. The entire cupcake is gluten and dairy free.
Select firm, red cranberries. Prick two or three times with a needle. Boil sugar in water until it spins a thread. Put in cranberries and cook very gently until syrup jellies when tested from the tip of a spoon. Remove berries one at a time and place on wax paper. You may need to reform the cranberries that have burst into the oval shape. Let stand until dry. I left overnight. Roll the cranberries in granulated sugar.
Above is our gluten free and dairy free version of Cranberry Upside-down Cake from Everyday Food December 2003 issue. Ever since my son saw the picture on the magazine, he wanted to make it. Finally, we have. We just followed the recipe for the topping (or should I say bottom?) and put our own GFCF yellow cake recipe (for a one layer cake) over that. You could easily use a purchased GFCF cake mix, as most of them come in one layer size. I baked it the same as for the recipe, keeping an eye on it, and ta-da! Tasty! The kids gobbled it down.
Below is the recipe from Everyday Food with changes to make GFCF.
original recipe here.
- 2 tablespoons GFCF margarine (such as Earth Balance Buttery Spread), room temperature
- ½ cup sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- 1¾ cups cranberries (I actually used frozen ones that were put right in the pan still frozen)
- mix for single layer GFCF yellow cake or homemade batter for one layer gluten & dairy free cake
- Preheat oven to 350°, with rack in center. Rub the bottom and sides of an 8-inch round cake pan with 2 tablespoons GFCF margarine. In a small bowl, whisk together ½ cup sugar with the cinnamon and allspice. Sprinkle mixture evenly over bottom of pan; arrange cranberries in a single layer on top.
- Prepare cake batter according to package directions, or make homemade batter for one layer gluten free dairy free cake.
- Spoon batter over cranberries in pan, and smooth top. Place pan on a baking sheet; bake cake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake; invert onto a rimmed platter.