Cranberry Cupcakes with White Chocolate Frosting

At Christmas, we accidentally bought a surplus of cranberries.  We had enough cranberry sauce, so I decided to make Cranberry and White Chocolate cupcakes. Delicious!  The sourness of the cranberries contrasts excellently with the sweetness of the white chocolate frosting – a pairing made in heaven!

For the Cranberry and Orange Cupcakes

  • 120g Eggs
  • 120g Butter
  • 120g Self-Raising Flour
  • 1 Tablespoon of Baking Powder
  • 120g Sugar
  • Zest of 2 Oranges
  • 80g of cranberries

The recipe indicates 120g for each of the main ingredients, which is approximately 2-3 eggs, depending on the size of the eggs. I measure the weight of my eggs first, and then whatever the weight of eggs are I will use the equivalent weight for all the other ingredients.  For example, if the eggs are 127g, I will use 127g of Butter, Flour, and sugar.  This recipe will make enough for 12 cupcakes.

If you have a mixer, add the Sugar, Self-Raising Flour, Baking Powder, and Eggs, and mix it all together on a medium speed for 30 seconds.  Then scrape the bowl, and mix again for another minute.   Then add the zest of orange and cranberries, and fold delicately, so as not to burst the cranberries.

If you do not have a mixer, using a wooden spoon, mix the butter and sugar together until pale.  Mix in the eggs, then the flour and baking powder, then gently fold in the orange zest and cranberries.

Place a ice-cream scoop of the cupcake mixture into a cupcake liner within the cupcake tin.  Place in a pre-heated oven of 180°C for 10 minutes, then turn the cupcake tin around to the other side, and place for another 10 minutes.  Remove from the oven, and leave to cool.

For the White Chocolate Buttercream

  • 60g White Chocolate melted (in a bowl over a bain marie)
  • 500g Icing Sugar
  • 160g butter
  • 50ml milk

In a mixer, beat the butter until soft, then add the icing sugar.  Once the icing sugar is combined, add the milk, until it is light and fluffy, then add the melted white chocolate.

Place the buttercream into a piping bag, and pipe onto the cupcakes, once the cupcakes are cool.

Serve and Enjoy!

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