Cranberry Orange Cupcakes Food

CRANBERRY ORANGE CUPCAKES

Steps:

• Combine the 1 cup of sugar and water in a small saucepan and cook over medium heat until the sugar is dissolved. If the water gets too hot and starts to boil, remove from the heat and allow to cool slightly, then add the cranberries. (You don't want the cranberries to burst, which is why you don't want the water too hot.) Pour the simple syrup and cranberries into a bowl and cover. Refrigerate overnight.
• Drain the cranberries. Place the superfine sugar in a shallow bowl and add the cranberries. Shake to coat the cranberries with the sugar. Transfer to a surface lined with waxed paper and allow to dry for at least 1 hour.
• Preheat the oven to 350ºF. Line 14 muffin tins with cupcake liners.
• In a medium bowl, whisk together the flour, baking powder and salt.
• In the bowl of a mixer, beat the sugar and butter together until light and fluffy, about 5 minutes. Add in the eggs, one at a time, scraping down the bowl between additions. Beat in the orange zest.
• In a liquid measuring cup, combine the buttermilk and the orange extract. Add 1/3 of the flour mixture to the butter and beat until combined. Follow that with 1/2 of the buttermilk. Add another 1/3 of the dry ingredients, the remaining buttermilk, then the remaining flour mixture, beating to combine between each addition. Fold the cranberries into the batter.
• Fill each of the prepared cups about 2/3 full of the batter. Bake until a tester inserted in the middle comes out clean, about 18 minutes. Allow to cool completely.
• Beat the butter in a mixer until light and fluffy. Add in the powdered sugar, 1/2 cup at a time, until completely combined. Beat in the orange zest. Add in the cream, 1 tablespoon at a time, until you reach your desired consistency. Beat in the cranberries.***
• Pipe the frosting on top of the cooled cupcakes. Top each cupcake with several sugared cranberries.

FRESH CRANBERRY ORANGE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• In a small saucepan bring the sugar and water to a boil and dissolve the sugar completely. Let the syrup rest for 5 minutes to cool it, then pour it into a bowl with the cranberries. Let the syrup cool to room temperature, then cover the bowl and put it in the refrigerator overnight.
• Drain the cranberries and shake them out a bit to make sure you only have a thin coating of the syrup on them. Spread out the superfine sugar on a plate and roll the cranberries in the sugar. Test out the rolling with just a couple at first. If the coating seems gloppy or thick, shake out the cranberries some more or pat them dry with a paper towel.
• Transfer the cranberries to a tray lined with wax paper and let them dry for 1-2 hours. Once they are ready the sugar will have formed a stable crust.
• Preheat oven to 350F. Set out a standard sized 12 well muffin tin and fill the wells with cupcake liners.
• Using a food processor or a knife, roughly chop the cranberries until you have 1 1/2 cups of chopped cranberries.
• In a medium bowl, mix together the flour, baking powder, and salt. Set aside.
• In a small bowl rub the sugar and the orange zest together until the sugar is fragrant. Using a stand mixer with the flat beater on medium speed, cream together the butter, cream cheese, and sugar until light and fluffy, 4-5 minutes. Scrape down the sides and add the eggs one at a time, scraping after each addition. Add the vanilla and beat in.
• Reduce the speed to low and add the dry ingredients. Beat until just mixed together with a little flour still showing. Take the bowl of the mixer off the stand, add the cranberries, and fold them in with a silicone spatula.
• Divide the batter among the 12 wells in the tin. Bake for 25-28 minutes, or until the cupcakes are lightly browned and a toothpick comes out clean. Let them rest for 2-3 minutes, then carefully take them out of the muffin tin and let them cool on a cooling rack. Can be made up to 2 days ahead.
• Using a hand mixer, whip the cream cheese and butter on high until light and fluffy, 3 minutes. Add the vanilla and mix in. Add the confectioners' sugar and mix on low until combined, then increase the speed to high and beat together until smooth.
• Pipe or spread frosting over the tops of each cupcake. If you wish, sprinkle a bit of red sanding sugar over to decorate. (Another good idea would be to use themed sprinkles depending on the occasion.) If you made the sugared cranberries, top each cupcake with 2 or 3 of them.

CRANBERRY-ORANGE CUPCAKES

Steps:

• Mix together 2/3 cup sugar and orange zest in a bowl. Allow to sit at room temperature until sugar is infused with orange flavor, about 3 hours.
• Combine orange juice concentrate and 1/2 cup sugar in a saucepan over medium heat; bring to a boil. Simmer, stirring continuously, until thoroughly combined and thickened slightly, about 10 minutes. Remove from heat and let orange syrup cool to room temperature.
• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Whisk flour, baking powder, and baking soda together in a bowl.
• Combine butter and orange zest-sugar mixture in a large bowl; mix with an electric mixer until light and fluffy, about 1 minute. Beat in yogurt and eggs until blended. Alternately fold in flour mixture and 2/3 cup of the orange syrup (that should be pretty much all of the syrup) in 3 additions, beginning and ending with flour. Fold in nuts and dried cranberries.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
• Melt butter in a saucepan over medium heat to make the icing. Add 1/2 cup cranberry sauce and brown sugar and bring to a boil. Lower heat to medium-low and continue to boil, stirring constantly, for 2 minutes. Add milk and bring to a boil again, stirring constantly. Remove from heat and cool to lukewarm.
• Gradually add sifted powdered sugar to icing. Beat with an electric mixer until thick enough to spread, adding a little hot water if icing is too thick.
• Spread frosting onto the cooled cupcakes and let it harden just a bit. Pipe a ring of cranberry sauce around the edge of each cupcake and sprinkle with orange zest for some added color.

ORANGE CRANBERRY CUPCAKES

Steps:

• Cupcakes:
• Preheat the oven to 325°F. Line a 12-cup cupcake pan with paper liners.
• In a medium bowl, whisk together 1 1/2 cups of the flour, the baking powder, baking soda, and salt. In a small saucepan, heat the milk and orange zest over low heat until hot (but not boiling); cool to lukewarm, 4 to 5 minutes. Stir in the vanilla.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to medium-low, add the egg and egg whites one at a time, and beat until creamy, 1 to 2 minutes. Slowly add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating until just blended after each addition. In a small bowl, toss the cranberries with the remaining 1 tablespoon flour. Using a silicone spatula, gently fold the cranberries into the batter.
• Divide the batter evenly among the liners and bake until the tops are just dry to the touch (some may be slightly golden on the sides before this happens) and a toothpick inserted into the center comes out clean, 17 to 19 minutes. Transfer the pan to a wire rack and cool completely before frosting with orange frosting.
• To bake as a cake:
• Butter two 9-inch round cake pans, line the bottoms with parchment paper cut to fit, and butter the parchment. Flour the pans, coating the bottom and sides of each pan, then tap out the excess flour. Divide the batter between the two pans and bake until the tops are dry to the touch, the sides of the cake start to pull away from the pan, and a toothpick inserted into the center comes out clean (for generally the same amount of time as in the cupcake recipe). Let cool on a wire rack, then remove each cake from its pan, discard the parchment paper, and set one cake layer on a cake round, frosting turntable, or the final serving platter. Frost the top of that cake layer with the frosting, stack the second layer on top, and frost the top and sides with the remaining frosting.
• To make the orange frosting:
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and salt on medium speed until light and fluffy, 2 to 3 minutes. Reduce the speed to low, gradually add the confectioners' sugar, and beat until incorporated. Increase the speed to medium, add the milk, orange zest and juice, and vanilla and beat until fully blended, 1 to 2 minutes, making sure not to incorporate too much air into the frosting.

WHOLE WHEAT CRANBERRY ORANGE CUPCAKES

Steps:

• For the cupcakes:
• Preheat the oven to 350˚F. Line a cupcake pan with twelve paper baking cups.
• Sift together the flour, baking powder, 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 for 3 to 5 minutes, or until light and fluffy.
• Slowly add the eggs, mixing after each addition.
• Add one third of the flour mixture to the butter mixture, followed by one third of the milk. Mix slowly. Add another third of the flour mixture, followed by another third of the milk. Mix again slowly. Add the final third of the flour mixture, followed by the final third of the milk. Mix slowly, stopping to scape down the bowl.
• Add the orange zest and mix until completely incorporated.
• Using a spatula, gently fold in the cranberries.
• Using a standard-size ice cream scoop, fill each baking cup so that it is two-thirds full, and bake for 22 to 24 minutes or until a toothpick inserted comes out clean.
• For the glaze:
• Whisk together all the ingredients in a small bowl, and warm in a small saucepan on low heat, stirring until fully mixed. Let the glaze cool for 10 minutes before drizzling on the cupcakes.
• Serve in a lined basket, and enjoy for a delicious breakfast!

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.

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 LEMON CUPCAKES

Steps:

• Preheat oven to 350°F Line muffin pan with paper liners.
• In a small bowl, mix together flour, baking powder and salt.
• In a large bowl, whisk together sugar, butter, eggs, lemon zest and lemon extract until smooth. Alternately whisk in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Stir in cranberries.
• Scoop batter into prepared pan. Bake in preheated oven for 20 to 25 minutes or until golden brown and tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes.
• Remove from pan and let cool completely on rack. If desired, top cooled cupcakes with frosting.

CRANBERRY-ORANGE CUPCAKES

Steps:

• For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners, and coat the liners and the top of the tin with cooking spray.
• Whisk the flour, baking powder, cinnamon, clove and salt together in a medium bowl. Beat the sugar and eggs in another medium bowl with an electric mixer on medium-high speed until light and creamy, about 2 minutes. While continuing to beat, gradually pour in the butter, then beat in the orange zest. Adjust the speed to medium-low, and add half the flour mixture. Add the milk, then the remaining flour mixture, taking care not to overmix the batter. It will be thin, like pancake batter; transfer it to a liquid measuring cup to make filling the muffin cups easier.
• Divide the batter evenly among the cups of the prepared muffin tin. Bake until the tops spring back when pressed, 20 to 22 minutes. Cool the cupcakes in the tin for a few minutes, then transfer to a rack to cool completely. (The cupcakes can be baked a day ahead and stored in an airtight container at room temperature.)
• For the frosting: Bring the cranberries, granulated sugar, orange juice and ginger to a simmer in a small saucepan over medium heat. Cook, stirring frequently, until the sugar dissolves, the cranberries burst and the mixture thickens, about 10 minutes. Let cool completely. Set aside 1/3 cup for garnish.
• Beat the cream cheese and butter in a large bowl with an electric mixer on medium-high speed until smooth. Beat in the confectioners' sugar. Add the cooled cranberry mixture, and beat until completely incorporated.
• Divide the frosting evenly among the cupcakes, and use a small offset spatula or the back of a spoon to swirl. Garnish each with a dollop of reserved cranberry sauce and a piece of orange zest.

CRANBERRY & ORANGE CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line a standard muffin tin with paper liners
• Cream butter and sugar together in a stand mixer on a medium-high speed, until pale and fluffy.
• Add eggs one a time, mixing until each one is incorporated.
• Add vanilla, orange zest, orange extract, and vanilla extract, mix until incorporated.
• Sift flour, baking powder, and salt together in a large bowl.
• With the mixer on low, add half of flour. Mix until combined, scraping down the sides of bowl as needed.
• Add half of milk. Repeat with remaining flour and milk.
• Fold in chopped cranberries.
• Fill cupcake liners ¾ full with batter. Bake for 25 minutes or until light brown and a wooden toothpick or skewer inserted into the center of cupcake comes out clean. Let cool completely before icing or adding powdered sugar.

CRANBERRY-ORANGE CUPCAKES

Steps:

• Position an oven rack in the center of the oven, and preheat to 350ºF. Line a 12-cup muffin tin with paper liners, and coat the liners and the top of the tin with cooking spray.
• Whisk the flour, baking powder, cinnamon, clove and salt together in a medium bowl. Beat the sugar and eggs in another medium bowl with an electric mixer on medium-high speed until light and creamy, about 2 minutes. While continuing to beat, gradually pour in the butter, then beat in the orange zest. Adjust the speed to medium-low, and add half the flour mixture. Add the milk, then the remaining flour mixture, taking care not to overmix the batter. It will be thin, like pancake batter; transfer it to a liquid measuring cup to make filling the muffin cups easier.
• Divide the batter evenly among the cups of the prepared muffin tin. Bake until the tops spring back when pressed, 20 to 22 minutes. Cool the cupcakes in the tin for a few minutes, then transfer to a rack to cool completely. (The cupcakes can be baked a day ahead and stored in an airtight container at room temperature.)
• Bring the cranberries, granulated sugar, orange juice and ginger to a simmer in a small saucepan over medium heat. Cook, stirring frequently, until the sugar dissolves, the cranberries burst and the mixture thickens, about 10 minutes. Let cool completely. Set aside 1/3 cup for garnish.
• Beat the cream cheese and butter in a large bowl with an electric mixer on medium-high speed until smooth. Beat in the confectioners' sugar. Add the cooled cranberry mixture, and beat until completely incorporated.
• Divide the frosting evenly among the cupcakes, and use a small offset spatula or the back of a spoon to swirl. Garnish each with a dollop of reserved cranberry sauce and a piece of orange zest.

ORANGE CRANBERRY CUPCAKES

Steps:

• Preheat oven to 325 degrees. Line a 12-cup muffin pan with paper baking cups.
• Place 1 1/2 cups flour in a medium bowl; add baking powder, baking soda and 1/4 teaspoon salt; whisk to combine.
• Heat 2/3 cup milk and 2 tablespoons orange zest in a small saucepan over low heat until hot but not boiling, about 4 minutes. Remove from heat, and cool to lukewarm, 4 to 5 minutes. Stir in 1/2 teaspoon vanilla.
• Beat granulated sugar and 1/2 cup butter with a heavy-duty stand mixer on medium-high speed until light and fluffy, 2 to 3 minutes.
• Reduce to medium-low; add egg and egg whites, one at a time, beat until creamy after each addition.
• Gradually add flour mixture alternately with milk mixture, beginning and ending with flour mixture, beating until just blended after each addition.
• Toss together cranberries and remaining 1 tablespoon flour in a small bowl. Gently fold berries into batter.
• Spoon batter evenly into muffin cups, and bake until the tops are just dry to the touch and a toothpick inserted in the center comes out clean, 20 to 22 minutes. Remove cupcakes from pan, and cool completely on a wire rack, about 30 minutes.
• Beat remaining 1 cup butter and 1/8 teaspoon salt on medium speed until light and fluffy, 2 to 3 minutes. Reduce speed to low, gradually add powdered sugar, and beat until incorporated.
• Increase speed to medium, and add remaining 1 teaspoon milk, 1 tablespoon each orange zest and juice and 1/8 teaspoon vanilla.
• Beat until blended, 1 to 2 minutes, not incorporating too much air into the frosting. Spread frosting evenly over cupcakes.