Day 1: White Chocolate Cranberry
Day 1 was an interesting one. I got a little crazy with the batter in the cups and ended up with 14 huge cupcakes instead of 24 average person cupcakes. They could be a bit more cranberry-y so if you like that kind of thing add more cranberries. I also am trying to learn how to use my camera while doing all of this, so hopefully they will get better as the month goes on….
Overall these are good, not my favorite but a nice change from a normal vanilla cupcake and great for this time of year. I’ve never baked with cranberries before, they are bitter at F*#% if you just pop one in your mouth. Do not eat plain cranberries if you want to look sexy.
White Chocolate-Cranberry Cupcakes
(adapted from Culinography)
- 1 ounce white chocolate
- 3/4 cup unsalted butter, softened
- 1 cup firmly packed brown sugar
- 1/4 cup granulated sugar
- 4 eggs
- 1 tablespoon grated orange peel
- 3 tablespoons orange juice
- 2 cups flour
- 2 teaspoons baking powder
- 1 1/2 cups fresh cranberries plus 24 for garnish
Preheat oven to 350 degrees. Line two cupcake tins with liners. Chop chocolate and set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy, 5-6 minutes. Add eggs, orange peel, and orange juice; mix well. Add flour and baking powder; beat until well blended. Fold in chopped chocolate and the cranberries. Bake approximately 18-20 minutes or until a toothpick inserted near the center comes out clean. Remove cupcakes to wire rack. Cool completely.
White Chocolate Buttercream Frosting
- 2 ounces White Chocolate — chopped
- 1/4 cup Whipping Cream
- 3 tsp orange juice
- 3/4 cup Butter — Cut In Pieces
- 1-2 cup Powdered Sugar
Microwave white chocolate and cream in medium bowl on high for 1 minute until chocolate is almost melted, stirring halfway through heating time. Stir until white chocolate is completely melted. Cool to room temperature. Beat butter, oj and sugar gradually into cooled mixture on high speed until light and fluffy.