CRANBERRY CUPCAKES WITH WHITE CHOCOLATE FROSTING
This recipe creates a light, tender cranberry cupcake--with just a hint of orange--that is then topped with a creamy, buttery white chocolate frosting. It's flavor heaven. You will have leftover frosting, as this recipe makes enough to generously frost 16 cupcakes, at least. Feel free to halve the frosting recipe, if needed.
Provided by Kim
Categories Holidays and Events Recipes Christmas Desserts Cupcakes
Time 1h25m
Yield 12
Number Of Ingredients 18
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.
Nutrition Facts : Calories 506.7 calories, Carbohydrate 48.4 g, Cholesterol 84.7 mg, Fat 33.7 g, Fiber 0.8 g, Protein 4.4 g, SaturatedFat 21.1 g, Sodium 296.8 mg, Sugar 36.8 g
CRANBERRY STUFFED CUPCAKES WITH CRANBERRY CREAM CHEESE FROSTING
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line two cupcake pans with 15 cupcake liners, spacing them out evenly between the two pans.
- Sift together the flour and baking powder in a medium bowl, then lightly stir in the salt and set aside. Combine the heavy cream and 1/2 cup corn in a food processor and puree until smooth, being careful not to overblend so the cream doesn't turn into butter. Add the sour cream and blend just to combine, then set aside.
- Cream together the butter, coconut oil and granulated sugar in a stand mixer fitted with a paddle attachment on medium-high speed, scraping down the sides occasionally with a rubber spatula to make sure everything is incorporated evenly, until light and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla. Reduce the mixer to medium-low and add the dry mixture and corn puree mixture in 3 alternating additions, then fold in the remaining 1/2 cup corn kernels with a rubber spatula. Using an ice cream scoop, distribute the batter evenly among the cupcake liners.
- Bake for 10 minutes, then rotate the pans and continue to bake until the cupcakes are thinking about starting to turn brown and a toothpick inserted in the center comes out with a few crumbs on it, 6 to 10 minutes more. If the cupcakes need more time, continue to bake and check them frequently (like every 30 to 45 seconds). Let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the buttercream: If desired, press the cranberry sauce through a fine-mesh sieve to get rid of the cranberry skins, which will yield a smoother buttercream. This step is not necessary, though. Beat together the cranberry sauce, butter and cream cheese in a stand mixer fitted with the paddle attachment, until smooth. Add the powdered sugar, salt and vanilla and continue beating until combined. Beat in the heavy cream. Transfer to a piping bag.
- To assemble: Use an apple corer to extract the centers of the cupcakes. Transfer the thick cranberry sauce to a piping bag or resealable plastic bag with the corner snipped off, then pipe it into the centers of the cupcakes. Pipe a blob of frosting onto the cupcakes and decorate with sliced cranberries and rosemary sprigs. Enjoy! These are best enjoyed within a day or two.
FROSTY CRANBERRY SALAD SQUARES
Enjoy this salad packed with cranberry sauce, cherries and pineapple - perfect side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 6h40m
Yield 12
Number Of Ingredients 8
Steps:
- In large bowl, beat cream cheese, condensed milk, mayonnaise and lemon juice with electric mixer on low speed until smooth and fluffy.
- Add cranberry sauce; beat on low speed until blended. Fold in cherries and pineapple. Spoon evenly into ungreased 13x9-inch (3-quart) glass baking dish. Sprinkle with nuts. Cover; freeze 6 hours or until firm.
- To serve, let stand at room temperature 30 minutes or until slightly softened. Cut into squares.
Nutrition Facts : Calories 330, Carbohydrate 46 g, Cholesterol 35 mg, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 43 g
CRANBERRY CUPCAKES WITH DULCE DE LECHE PECAN FROSTING
A dulce de leche and cream cheese frosting rich with pecans is as innovative as it is easy, making these cranberry-flecked cupcakes unforgettable.
Categories Cake Berry Fruit Nut Dessert Bake Christmas Thanksgiving Kid-Friendly Quick & Easy Cranberry Pecan Fall Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 1 dozen cupcakes
Number Of Ingredients 14
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.
FROSTY CRANBERRY MARSHMALLOW BITES RECIPE BY TASTY
Here's what you need: whole cranberries, sugar, orange juice, orange zest, sugar, cream cheese, heavy cream, Kraft® Jet-Puffed Pals Miniature Marshmallows, orange zest
Provided by KraftHeinz
Categories Desserts
Yield 24 servings
Number Of Ingredients 9
Steps:
- Make the cranberry sauce: In a medium saucepan, combine the cranberries, sugar, orange juice, and orange zest, and bring to a simmer over medium heat. Cook for 13-15 minutes, or until the cranberries are soft and the sauce thickens. Remove the pot from the heat and let cool completely, then refrigerate for at least 1 hour, or until ready to use.
- Make the marshmallow cups: Line 2 12-cup muffin tins with liners.
- In a small bowl, cream together the sugar and cream cheese with an electric hand mixer on medium speed until smooth and fluffy.
- In a large bowl, whip the heavy cream with an electric hand mixer on medium speed until stiff peaks form.
- Add the cream cheese mixture to the whipped cream and fold to incorporate.
- Add 1½ cups (360 g) of the chilled cranberry sauce to the whipped cream mixture and fold until combined. (Save any remaining cranberry sauce for another use.) Fold in 2½ (125 G) cups Kraft® Jet-Puffed Pals Miniature Marshmallows until distributed evenly.
- Scoop about ¼ cup of the marshmallow mixture into each muffin cup and sprinkle ¼ teaspoon orange zest and a few Kraft® Jet-Puffed Pals Miniature Marshmallows over the center of each cup.
- Freeze for at least 4 hours, or overnight, until solid. Remove from the freezer and serve immediately.
- Enjoy!
Nutrition Facts : Calories 163 calories, Carbohydrate 21 grams, Fat 9 grams, Fiber 0 grams, Protein 1 gram, Sugar 17 grams
FROSTY CRANBERRY DESSERTS
This fun and refreshing frozen treat requires only four ingredients. "It's very easy to make and attractive, too," notes Virginia Sacchetta of Leesburg, Florida. "I enjoy it as a dessert or a salad."
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 3 servings.
Number Of Ingredients 4
Steps:
- Place pineapple in a blender; cover and process until blended. Pour into a small bowl; stir in the cranberry sauce and banana. Fold in whipped topping. , Spoon into three 4-in. tube pans coated with cooking spray. Cover and freeze for 4 hours or until firm. Just before serving, unmold onto dessert plates.
Nutrition Facts :
CRANBERRY CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 12 cupcakes
Number Of Ingredients 17
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.
FROSTY CRANBERRY SALAD CUPS
Instead of traditional cranberry sauce, consider these individual fruit salads. They're a make-ahead treat terrific for potlucks. -Bernadine Bolte, St. Louis, Missouri
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine all the ingredients. Fill foil-or paper-lined muffin cups two-thirds full. Cover and freeze until firm, about 3 hours.
Nutrition Facts : Calories 92 calories, Fat 2g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 14mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
FROSTY CRANBERRY PIE
Make and share this Frosty Cranberry Pie recipe from Food.com.
Provided by Mirj2338
Categories Pie
Time 40m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Combine cornflakes and butter in a medium bowl; press mixture firmly and evenly into a lightly greased 9-inch pie pan.
- Bake at 350 degrees F.
- for 8 minutes.
- Cool completely.
- Beat cream cheese until fluffy; fold in whipped topping.
- Mash cranberry sauce with a fork; fold into cream cheese mixture.
- Spoon filling into cooled crust; freeze until firm.
- Remove from freezer 15 to 20 minutes before serving.
- Garnish with additional whipped topping, if desired.
Nutrition Facts : Calories 216.4, Fat 13.9, SaturatedFat 8.7, Cholesterol 41.7, Sodium 146.1, Carbohydrate 22.1, Fiber 0.5, Sugar 18.1, Protein 2.3
CRANBERRY CUPCAKES WITH LEMON ICING
Even though I often substitute with healthy ingredients in my baking, there are some things that you just don't change! A little treat never hurt...and these are good! I made them for Mother's Day and got rave reviews from the family. The icing is sweet (what icing isn't?), so if you prefer, you can serve them without it. They taste wonderful both ways!
Provided by trueblue
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 35m
Yield 24
Number Of Ingredients 11
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.
Nutrition Facts : Calories 227.5 calories, Carbohydrate 30.9 g, Cholesterol 44.5 mg, Fat 11.4 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 7.1 g, Sodium 224.3 mg, Sugar 24.1 g
CRANBERRY LEMON CUPCAKES
Make and share this Cranberry Lemon Cupcakes recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 35m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 210, Fat 8.8, SaturatedFat 5.2, Cholesterol 56.1, Sodium 111.5, Carbohydrate 30.3, Fiber 0.8, Sugar 17.6, Protein 3.1
CRANBERRY SPICE "TURKEY" CUPCAKES WITH VANILLA CREAM CHEESE FROSTING
Serve these Thanksgiving cupcakes at a holiday potluck, or on a party dessert buffet.
Provided by Katherine Kallinis Berman
Categories HarperCollins Thanksgiving Cupcake Cranberry Spice Cinnamon Nutmeg Vanilla Potluck Dessert
Yield Makes 24 cupcakes
Number Of Ingredients 21
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.
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