Cranberry-Orange Cupcakes recipe
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Ingredients
- ⅔ cup white sugar 1 orange, zested 1 cup orange juice concentrate ½ cup white sugar 2 cups all-purpose flour 1 ½ teaspoons baking powder ½ teaspoon baking soda ¾ cup butter, room temperature ⅔ cup plain yogurt 2 eggs 2 ounces chopped nuts 2 ounces dried cranberries ¼ cup butter, at room temperature ½ cup jellied cranberry sauce ¾ cup brown sugar 2 tablespoons milk 1 cup sifted powdered sugar 1 cup jellied cranberry sauce 2 teaspoons grated orange zest
Nutrition Info
- 311.7 caloriescarbohydrate: 49.9 gcholesterol: 43.6 mgfat: 11.9 gfiber: 1 gprotein: 3.3 gsaturatedFat: 6.3 gservingSize: -sodium: 155.1 mgsugar: 38.9 gtransFat: : -unsaturatedFat: : -
Directions Cranberry-Orange Cupcakes
Directions
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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.