These cupcakes can be sprinkled with powdered sugar or frosted with Creamy Vanilla Frosting.

INGREDIENTS | YIELDS 18 cupcakes

• 1 cup brown sugar
• ½ cup gluten-free cranberry juice
• ¼ cup water
• 1 cup gluten-free dried cranberries
• ⅓ cup dairy-free, vegan margarine
• ¼ cup sparkling water
• 1 teaspoon gluten-free vanilla
• 2 cups Flour Mix II
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ⅛ teaspoon cardamom
• 2 tablespoons cranberry juice
• 1 cup gluten-free powdered sugar

1. In large microwave-safe bowl, combine brown sugar, ½ cup cranberry juice, water, dried cranberries, and margarine. Microwave on high power until mixture boils, about 3–4 minutes.

2. Remove and stir, then return to microwave on high power and let boil another 2 minutes. Remove and let cool.

3. Preheat oven to 350ºF. Spray 18 muffin tins with nonstick gluten-free cooking spray and set aside.

4. Stir sparkling water into cranberry mixture, then add vanilla, Flour Mix, salt, cinnamon, and cardamom; mix well. Divide batter among prepared muffin tins.

5. Bake 15–20 minutes, or until cupcakes are light golden brown and tops spring back when lightly touched with finger. Remove from tins and let cool on wire rack.

6. In small bowl, combine 2 tablespoons cranberry juice and powdered sugar; drizzle over cooled cupcakes.

Calories: 223.33
Fat: 4.22 grams
Saturated Fat: 0.62 grams
Carbohydrates: 45.07 grams
Sodium: 119.92 mg