My Cupcake: White Chocolate Cranberry w/White Chocolate Cream Cheese Frosting and a Spiced Cranberry Topping.
VOTE FOR ME: Starts on Sunday, November 30 at 8 pm Central @ http://mkecupcakequeen.blogspot.com/ and will be open through Friday, December 5 at 12 noon Central.
Stir in the dried Cranberries. Yum.
The Naked Cupcake
Again, I apologize for the quality of my photos. I'm still working on that new camera! Over all, the cupcakes taste amazing. I couldn't wait to dig into this one when I was finished with it's photo shoot. I made my dad test it too, and he loved it! It was the perfect mix of sweet and tart in all aspects of it, from the cake to the frosting, to the cranberry drizzle. Try the recipes all together, or mix and match as they are all so universal in baking, and for Thanksgiving!!
White Chocolate Cranberry Cupcakes
8 ounces white chocolate, melted
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 sticks (6 ounces) unsalted butter, softened
1 1/2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups milk
1 cup dried cranberries
What to do:
Preheat the oven to 350°. Line Cupcake pan with liners.
Sift together flour with the baking powder and salt.
Using a mixer, beat the butter and the sugar together until fluffy.
Add the eggs, 1 at a time, beating well after each addition.
Add the vanilla.
Alternately beat in the dry ingredients and the milk in 2 additions.
Add the slightly cooled melted white chocolate until mixed in.
Fold in dried cranberries until even distrubted.
Bake for 15-17 minutes or until lightly brown on top.
Let cool on baking rack.
White Chocolate Cream Cheese Frosting
1 package (8oz) cream cheese, softened
1/4 cup unsalted butter, @ room temperature
4 0z white chocolate, melted, slightly cooled
1 tsp. vanilla
2 1/2 cup powdered sugar
What to do:
Beat together Cream Cheese and Butter with an electric mixer until well mixed.
Add vanilla and melted white chocolate. Mix well.
Add powdered sugar gradually and mix well after each addition.
Place in fridge for 10 minutes.
You're ready to use!
Spiced Cranberry Sauce (Via Cooking Light Magazine)
1 (12-ounce) bag fresh cranberries
1 cup granulated sugar
1 cup water
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
Dash of ground nutmeg
Combine all ingredients in a medium saucepan; bring to a boil over medium-high heat. Reduce heat; simmer 10 minutes or until cranberries pop, stirring occasionally. Spoon into a bowl; cover and chill
Prizes provided by:
A pair of cupcake earrings from LOTS OF SPRINKLES
IronCupcake:Earth is excited to welcome back CAKESPY, who is now going to be doing a piece for our winner each month until further notice!
As an added bonus for November only we have a delicious apron complements of SWEET CUPPIN CAKES BAKERY AND CUPCAKERY SUPPLY.
Corporate prize providers:
HEAD CHEFS by FIESTA PRODUCTS
HELLO CUPCAKE by Karen Tack and Alan Richardson
TASTE OF HOME books
Iron Cupcake:Earth is sponsored in part by 1-800-Flowers
If you want to be a part of Iron Cupcake:Earth, visit http://ironcupcake.blogspot.com/!