Starbucks Copycat Cranberry Orange Muffins Food

CRANBERRY BLISS BARS (STARBUCKS COPYCAT)

Steps:

• Preheat the oven to 350 degrees (325 for a glass or dark pan). Prepare a 10x15 by lining it with parchment paper or use a non-stick spray.
• BARS: With an electric mixer, beat together softened butter and sugars 3-5 minutes until light; gently blend in eggs and orange extract (don't overbeat eggs). Add the flour, baking powder, and ginger and beat briefly. Add the cranberries and chips, stirring just until incorporated.
• Spread thick batter in prepared 10x15 pan. Bake 350 for 20-24 minutes until light brown AT EDGES and a skewer tests clean. Don't overbake or your bars will be dry. Let it cool completely. NOTE: If you use a 9x13 pan, the bars will be thicker and will take 26-28 minutes.
• FROSTING: Blend cream cheese and butter until fluffy. Add orange extract and confectioners sugar and beat until frosting is fluffy and spreadable (adding 1 t. milk if needed). Spread evenly over COOLED bars.
• GARNISH: Use a zester to remove rind from an orange; sprinkle zest over frosted bars. Chop 1/3 cup Craisins coarsely; sprinkle over frosted bars.
• DRIZZLE: Mix white chocolate and oil in a glass measuring cup. Microwave 1 minute; stirring every 15 seconds until melted. Use a fork or whisk to drizzle the white chocolate diagonally across the bars.
• Allow one hour for the white chocolate to set before cutting. **To make signature Starbuck triangles, cut into 20 large squares (5 cuts by 4 cuts with the knife). Then cut each square in half diagonally to create triangles.

STARBUCKS COPYCAT CRANBERRY ORANGE MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Lightly spoon flour into dry measuring cups; level with a knife. Set aside 1 tablespoon sugar. Combine flour, remaining sugar, baking powder, salt, and baking soda in a large bowl; make a well in center of mixture.
• Combine rind, juice, oil, and egg in a small bowl, stirring well with a whisk. Add to flour mixture, stirring just until moist. Fold in cranberries and walnuts. Spoon batter into 16 muffin cups coated with cooking spray. Sprinkle evenly with reserved sugar. Bake at 400° for 15 minutes or until the muffins spring back when touched lightly in center. Run a knife or spatula around outer edge of each muffin cup. Carefully remove each muffin; place on a wire rack.

STARBUCKS COPYCAT CRANBERRY BLISS BAR

Steps:

• Preheat oven to 350 degrees.
• Make cake by beating butter and brown sugar with an electric mixer until smooth. Add eggs, vanilla, ginger, and salt and beat well. Gradually mix in flour until smooth. Mix 3/4 cup diced dried cranberries and white chocolate into the batter by hand. Pour batter into a well-greased 9x13-inch baking pan and spread evenly across the pan. Bake for 35 to 40 minutes or until cake is light brown on top. Allow cake to cool.
• Make frosting by combining softened cream cheese, 3 cups powdered sugar, lemon juice and vanilla extract in a medium bowl with an electric mixer until smooth. When the cake has cooled, spread frosting over the top of cake.
• Sprinkle1/4 cup of diced cranberries over the frosting on the cake.
• Whisk together 1/2 cup powdered sugar, 1 tablespoon milk, and shortening. Drizzle icing over cranberries in a sweeping motion or use a pastry bag with a fine tip. Or you could even put the icing in a zip topped bag trim a corner off the bottom and use it as you would the pastry bag.
• Cover the cake and let it chill for at least two hours, then slice the cake lengthwise (the long way) through the middle. Slice the cake across the width three times making a total of eight rectangular slices. Slice each of those rectangles diagonally creating 16 triangular slices.

CRANBERRY-ORANGE MUFFINS

Steps:

• Preheat oven to 400°F.
• Grease muffin tin.
• In large bowl beat egg. Add milk and oil.
• Add flour, sugar, baking powder and salt.
• Fold in orange zest and cranberries.
• Fill muffin cups 2/3 full.
• Bake 25 to 30 min or until golden brown.

CRANBERRY-ORANGE MUFFINS

Steps:

• Preheat oven to 400 degres.
• Lightly spoon flour into dry measuring cups; level with knife. Set aside 1 Tablespoon sugar. Combine flour, remaining sugar, baking powder, salt and baking soda in a large bowl; make a well in the center of the mixture.
• Combine rind, juice, oil, and egg in a small bowl, stirring well with a whisk. Add to flour mixture, stirring until just moist. Fold in cranberries and walnuts. Spoon batter into 16 muffin cups coated with cooking spray. Sprinkle evenly with reserved sugar. Bake at 400 degrees for 15 minutes or until the muffins spring back when touched lightly in the center. Run a knife or spatula around outer edge of each muffin cup. Carefully remove each muffin; place on wire rack.

CRANBERRY ORANGE MUFFINS

Steps:

• Grease 12 standard sized muffin cups, or line with papers.
• Mix together flour, sugars, baking powder, baking soda, salt, and spices.
• Mix together buttermilk, marmalade and melted butter, and add egg.
• Make a well in the center of the flour mixture. Add buttermilk mixture and mix gently just to moisten all ingredients. Fold in cranberries.
• Spoon batter into prepared pan. Fill 3/4 full.
• Bake at 400° for 25 minutes or till tops are golden. Cool and serve, or serve warm.