Cranberry Cupcakes With Cream Cheese Frosting Recipe 455 Food

CRANBERRY CUPCAKES WITH LEMON ICING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Place sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Gradually beat in eggs, then stir in milk. Sift in flour and baking powder; use a metal spoon to fold into the batter. Gently fold in frozen cranberries.
• Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until well risen and golden brown, 15 to 20 minutes. Transfer cupcakes to a wire rack to cool. Do not ice until completely cooled.
• Beat butter in a bowl until fluffy. Sift in confectioners' sugar, then add lemon juice and zest; beat icing until smooth and creamy. Spread or pipe icing over the cupcakes.

CRANBERRY CUPCAKES WITH WHITE CHOCOLATE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake pan with liners.
• Sift flour, baking powder, and salt together in a small bowl. Set aside.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Set aside.
• Cream butter and sugar with an electric mixer in a large bowl until light and fluffy. Mix in orange zest and vanilla extract. Add in 1/2 the flour mixture, mixing until just combined. Add buttermilk and heavy cream, mixing until just combined. Mix in remaining flour mixture until just combined. Batter will be thick.
• Fold 1/3 of the beaten egg whites into the batter until incorporated. Fold in remaining egg whites until no streaks of egg white remain. Fold in chopped cranberries. Spoon batter evenly into each prepared cupcake liner, filling each liner about 7/8 full.
• Bake in the preheated oven until cupcakes spring back lightly when touched, 20 to 25 minutes. Allow to cool 5 minutes in the pan before removing to a wire rack to cool completely, about 25 minutes.
• Meanwhile, make the frosting. Beat butter in a bowl with an electric mixer on high speed until completely smooth, 3 to 4 minutes. Add powdered sugar and salt, and beat until smooth and well combined, another 2 to 3 minutes. Pour in melted white chocolate and beat until combined, 1 to 2 minutes. Pour in heavy cream, vanilla extract, and almond extract. Beat until frosting is smooth, light, and fluffy, 2 to 3 more minutes.
• Frost the cooled cupcakes with the frosting.

CRANBERRY SPICE "TURKEY" CUPCAKES WITH VANILLA CREAM CHEESE FROSTING

Steps:

• For the cupcakes:
• To make the cupcakes: Preheat the oven to 350˚F, and line two cupcake pans with twelve paper baking cups each. Sift together the flour, baking powder, cinnamon, nutmeg, and salt in a bowl, and set aside.
• In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar until light and fluffy, approximately 3 to 5 minutes.
• Add each egg slowly, one at a time, mixing after each addition.
• Add one third of the flour mixture to the butter mixture, followed by one third of the water. Mix slowly. Then add another third of the flour mixture, followed by another third of the water. Mix slowly again. Finally, add the last third of the flour mixture and the last third of the water. Mix until all the ingredients are incorporated.
• Scrape down the bowl, and add the cranberries. Fold in using a spatula until the cranberries are scattered throughout the batter.
• Using a standard-size ice cream scoop, fill each baking cup so that it is two-thirds full. Bake for 18 to 20 minutes or until a toothpick inserted comes out clean.
• Let the cupcakes cool and then frost with Georgetown Cupcake's signature swirl (see note)
• For Vanilla Cream Cheese Frosting:
• In the bowl of a stand mixer or in a bowl with a handheld electric mixer or in a bowl with a handheld electric mixer, mix all the ingredients for approximately 3 to 5 minutes, until frosting is light and airy. Frost each cupcake with a thick layer of the frosting using an offset spatula.
• For the fondant turkeys:
• Roll out a small ball of brown fondant, approximately the size of a golf ball, to form the body of your turkey. Then roll out a ball of brown fondant, approximately half the size of the first ball, to form the head of your turkey. Attach the head to the body using piping gel or water.
• Roll out two small balls of white fondant, each approximately the size of a pea, to form the eyeballs of your turkey.
• Roll out two small balls of black fondant, each approximately the size of half a pea, to form the pupils of your turkey's eyes. Using piping gel or water, attach the pupils to the eyeballs, and the eyeballs to the turkey's head.
• Roll out a small piece of orange fondant, and shape it into a crescent to form the turkey's beak. Attach it to the turkey's head using piping gel or water.
• Roll out four small pieces of brown fondant and shape them into rounded teardrops to form feathers.
• Let the fondant turkey and feathers set for 5 to 10 minutes, and then place the turkey on top of a cupcake, with the feathers placed behind.
• Line up six pieces of candy corn, pointed side down on the brown fondant feathers behind the turkey's body to form another layer of feathers.

CRANBERRY CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• 1. Preheat oven to 350 degrees F. Line cupcake tins with butter or cupcake liners. In a large bowl blend together flour and white sugar. Set aside. In the bowl of your stand mixer, mix milk, oil, eggs, vanilla and confectioner's sugar. Add dry ingredients until a nice smooth batter forms. Fold in canned cranberry sauce. Pour batter evenly into prepared cupcake tins and bake for about 20 minutes or until cake tester comes out clean. Transfer to a wire rack and let cool completely. Whip together ingredients for cream cheese frosting. Spread evenly over each cupcake. In a double broiler, melt down chocolate with milk until thick and smooth. Drizzle over cupcakes.

CRANBERRY CUPCAKES

Steps:

• Make the cupcakes: Preheat the oven to 350 degrees F and line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder, salt, baking soda and nutmeg in a medium bowl.
• Beat the butter and granulated sugar in a large bowl with a mixer on medium speed until creamy, about 2 minutes. Add the egg and vanilla and beat until fluffy, about 3 more minutes. Reduce the speed to low; add the flour mixture and beat until just incorporated, about 1 minute. Add the sour cream and beat until light and fluffy, about 2 more minutes.
• Divide the batter among the muffin cups. Bake until a toothpick inserted into the center comes out clean, about22 minutes. Let sit until cool enough to handle, then gently press the back of a small spoon into the center of each cupcake to make an indentation. Fill each indentation with a few teaspoons of cranberry sauce. Remove the cupcakes to a rack to cool completely.
• Meanwhile, make the frosting: Beat the butter and 1 cup confectioners' sugar in a large bowl with a mixer on medium speed until combined, about 2 minutes. Reduce the mixer speed to medium low; gradually add the remaining 2 cups confectioners' sugar and beat until fluffy, about 2 minutes. Increase the speed to medium high; beat in the cranberry sauce, vanilla and salt until combined. Spread the frosting on the cupcakes and top with dried cranberries.

BUTTERNUT SQUASH CUPCAKES, CRANBERRY COMPOTE FILLING AND SAGE-CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 325 degrees F. Line 2 muffin pans with cupcake liners.
• In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Set aside.
• In a large mixing bowl, cream together the butter and brown sugar until well blended using a hand held mixer. Scrape down the sides of the bowl, and then add the vanilla and one egg at a time, scraping down the sides of the bowl after each addition. Add the butternut squash and mix until well blended.
• With the mixer on the lowest speed, add the dry ingredients and the milk, alternating between the two, beginning and ending with the flour, blending thoroughly after each addition. Stir in the chopped pecans if using.
• Fill the cupcake liners two-thirds full with batter and bake until a wooden toothpick inserted in the center comes out clean, 18 to 20 minutes. Cool in the pans on a cooling rack for 10 minutes, and then remove the cupcakes from the pans and cool completely on the rack before filling and frosting.
• To assemble: Core the center of each cooled cupcake using an apple corer. Spoon about 1 teaspoon of the cooled Cranberry Compote Filling into the cavity of each cupcake. Generously frost the top of each cupcake with the Sage-Cream Cheese Frosting.
• Combine the granulated sugar and 1 cup water in a medium saucepan. Bring to a boil; add the cranberries and return to a boil. Reduce the heat and boil gently for 10 minutes, stirring occasionally.
• Cover and cool completely at room temperature.
• In the bowl of a stand mixer, cream the cream cheese and butter together on medium-high speed until smooth. Add the salt and vanilla extract. Beat until incorporated. Add the powdered sugar, 1/2 cup at a time, beating well after each addition. Beat in the juice from the Cranberry Compote, and then add the chopped sage and mix on low speed until fully incorporated.

CRANBERRY RIPPLE CHEESE-CUPCAKES

Steps:

• First make the ripple by putting the cranberries and icing sugar into a shallow pan and cooking down over a mediumhigh heat for 10 mins until the berries collapse into a thick and sticky sauce. Turn off the heat and leave to cool.
• Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with 12 muffin cases. Crush the biscuits in a plastic bag or whizz in a food processor, then mix with the melted butter. Divide between the muffin cases and press down with your fingers. In a separate bowl, mix the soft cheese with the flour, sugar and vanilla extract, then gradually beat in the eggs and yolk until smooth. Ripple the berry mix through the cheese, being careful not to over-mix. Spoon the mix into the cases and smooth the tops with the back of the spoon. Bake for 30 mins, leave to cool, then chill in the fridge until completely cold.
• To serve, peel the cases off the cakes, if you like, then dust with icing sugar. Serve piled up on a nice dish for everyone to help themselves.

CRANBERRY CUPCAKES

Steps:

• Preheat the oven to 180C/Fan 160oC/350oF/ Gas Mark 4 Line a 12 hole deep muffin tin with large paper cases and place the tin on a baking tray.
• Sift the flour, sugar and baking powder together into a large bowl. Add the butter, cordial and egg, then use an electric whisk on slow to blend the mixture together. Once it has come together whisk on top speed for 1 minute.
• Divide the mixture between the cases, filling each two thirds full. Bake for 20-25mins or until risen and firm to the touch. Cool in the tray for a few minutes before transferring to a wire rack to cool completely.
• For the frosting: Sift the icing sugar into a large bowl, add the butter and cranberry cordial and use the electric whisk on slow, to bring the ingredients together. Then increase the speed and whisk for 1 minute or until the mixture is fluffy.
• Use a round bladed knife to spread, or piping bag fitted with a star shaped to pipe each cupcake with the icing and decorate with sprinkles or your choice of toppings.

CRANBERRY CUPCAKES WITH DULCE DE LECHE PECAN FROSTING

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Put liners in muffin cups.
• Whisk together flour, baking powder, and salt in a bowl.
• Beat together butter and sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 4 minutes. Beat in egg and vanilla. Reduce speed to low and add flour mixture and milk alternately in batches, beginning and ending with flour mixture and mixing just until incorporated. Fold in cranberries.
• Divide batter among muffin cups. Bake until pale golden and a wooden pick or skewer inserted into center of a cupcake comes out clean, 20 to 25 minutes. Turn cupcakes out onto a rack and cool 15 minutes. 3Meanwhile, beat cream cheese in a bowl with cleaned beaters until smooth, then add dulce de leche and a pinch of salt and beat until combined well. Stir in half of pecans.
• Spread frosting generously on cooled cupcakes and sprinkle with remaining pecans.

CRANBERRY CUPCAKES WITH MAPLE CREAM-CHEESE FROSTING

Steps:

• Preheat oven to 350°F. and line six 1/2-cup muffin tins with paper liners.
• In a small heatproof bowl cover cranberries with boiling water and soak 5 minutes.
• While cranberries are soaking, into a bowl sift together flour, cornstarch, baking powder, cinnamon, nutmeg, and a pinch salt. In another bowl with an electric mixer beat together butter and sugar until light and fluffy and beat in egg, 1 tablespoon at a time, beating well after each addition. Beat in vanilla. Stir in flour mixture and milk alternately in several batches, beginning and ending with flour and stirring until smooth
• after each addition.
• Drain cranberries and pat dry. Chop cranberries fine and stir into batter. Divide batter among muffin tins and bake in middle of oven until a tester comes out clean, about 20 minutes.
• Making frosting while cupcakes are baking:
• In a bowl beat together frosting ingredients until smooth and chill.
• Turn cupcakes onto a rack and cool 10 minutes. Spread cupcakes with frosting.