Orange Cranberry Cupcakes

With Cream Cheese Frosting and Sugared Fresh Cranberry Gems.

These blew me away! I love fresh cranberries in any baked sweet bread or cake. It adds a touch of tartness to counteract the sweetness. And who doesn’t love cream cheese frosting! I made little gingerbread cookies and decorated them with marshmallow fondant. So here are the recipes.

First we need to make the sugared cranberries the day before we decorate the cupcakes.

SUGARED FRESH CRANBERRY GEMS

Ingredients

• 3 3/4 cups granulated white sugar, divided
• 1 3/4 cups water
• 1 teaspoon pure vanilla extract
• zest of 1 orange
• 12 ounces fresh cranberries

Method

1. In a saucepan over medium heat, combine 2 1/2 cups of sugar, vanilla extract and orange zest and stir occasionally until all the sugar has dissolved.
2. Take the saucepan off the heat and add all the fresh cranberries.
3. Once the syrup and the cranberries have cooled down enough, place a small plate over the top to push the cranberries into the syrup.
4. Once the syrup has cooled down to room temperature and store it in the refrigerator over night.
5. Add the remaining 1 1/4 cups of sugar to a rimmed plate.
6. Strain the cranberries and reserve the syrup. Let the cranberries dry on a baking sheet for at least an hour.
7. Then add the strained cranberries the the sugar and shake well until all the cranberries are well coated in sugar.

 

ORANGE CRANBERRY CUPCAKES (Makes 36 Cupcakes)

Ingredients

• 3 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 8 ounces unsalted butter, room temperature
• 2 cups sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 tablespoon reserved syrup from candied cranberries
• zest of 1 orange
• 1 cup milk
• 1 1/2 cups fresh cranberries

Method

1. Preheat your oven to 350 degrees F. Line your cupcake pan with cupcake liners.
2. Sift together cake flour, baking powder, and salt in a bowl and set aside.
3. Gently toss the cranberries in a tablespoon of flour. Set aside.
4. In a stand mixer, beat the butter and sugar on medium high speed until pale and fluffy, about 5 minutes.
5. With the mixer on low add the eggs one at a time, beating well after each addition.
6. Add vanilla extract, reserved cranberry syrup and orange zest. Mix to combine.
7. Add a third of your flour mixture until combined, then add half of the milk and mix till just combined. Continue adding ingredients, alternating dry, wet, dry. Mix until just combined.
8. Gently fold in the cranberries.
9. Pour batter into cupcake liners about half full.
10. Bake for 17-19 minutes or until done.

 

ORANGE CREAM CHEESE FROSTING

Ingredients

• 16 oz cream cheese, softened
• 4 oz unsalted butter, room temperature
• 2 lbs confectioners sugar
• 1 teaspoon pure vanilla extract
• zest of 1 orange
• 2 tablespoons of orange juice

Method

1. Using a stand mixer fitted with the paddle attachment, mix the butter and cream cheese until smooth.
2. Add vanilla, orange zest and juice and mix until combined.
3. Add the powdered sugar until completely combined. Scrape down the sides of the bowl. Mix again.