Thanksgiving is rapidly approaching…seriously, where did November go? I wasn’t planning on necessarily making any Thanksgiving cupcakes but we were having a potluck at work so of course I was going to bring cupcakes. Knowing that someone was already bringing a pumpkin dessert…pumpkin cheesecake which was amazing!…I started racking my brain for something that would be Thanksgivingish. Cranberries! And orange with cranberry is a match mead in heaven!
- 2 1/2 cups flour
- 1 Tsp. salt
- 1 Tsp. baking powder
- 2 cups sugar
- 3 eggs
- 1/2 cup canola oil
- 1/2 cup milk
- zest and juice of one orange
- 2 cups fresh cranberries tossed with 1 Tbsp. flour
- Preheat oven to 350 degrees and line two cupcake tins with 24 liners.
- Beat eggs in the bowl of a stand mixer. Add in sugar and mix until well incorporated and light yellow in color.
- Add in oil and make sure to mix until well incorporated.
- In a separate bowl whisk together flour, salt, and baking soda. Slowly add into the egg, sugar, and oil mixture and alternate with the milk until well combined. Then add in orange juice and zest and mix well.
- Gently fold in fresh cranberries.
- Divide batter among the cupcake liners and bake for 23-25 minutes or until golden brown and the tops are springy to the touch.
- 1 stick of butter at room temperature
- 8 oz. of 1/3 less fat cream cheese, softened
- 4 cups powdered sugar
- 2 tsp. vanilla extract
- Mix together butter and cream cheese with an electric mixer
- Add in powdered sugar 1 cup at a time, scraping down the bowl as needed
- Mix in vanilla extract until smooth
The bitterness of the cranberries mostly cooks out but gives it enough flavor to pair nicely with the sweetness of the batter and the orange. This cupcake pairs very nicely with the mostly neutral flavor of the cream cheese frosting. But I did consider making a spiced version of the frosting with cinnamon and a bit of ginger which would probably go well. Whatever you choose for the frosting, these will make a great end to a Thanksgiving or holiday meal.
Seriously, it’s been over three months since I’ve posted? That’s horrid.
And I have so much to update, especially my giant baking project in January but that’s for another time. I have to start with the most recent.
As we all know, this past weekend was St. Patrick’s Day and I like to believe that no one celebrates it better than we do in Boston. My wonderful friend Nip lives on the parade route so the whole weekend is a party at her place. I’ve done a few St. Patrick’s cupcakes like car bomb and green velvet but I wanted something new this year. What better than Lucky Charms cupcakes? They’re Irish, right? I forgot how much I liked Lucky Charms when I started making these. I’m not usually into sugary cereal but there’s something about this one.
[Inspired by The Cupcake Project]
Makes 36 mini cupcakes
For the crust:
- 1 and 1/2 cups crushed Lucky Charms
- 1/4 cup of butter
- Preheat oven to 350 F
- In a small bowl, mix together crushed Lucky Charms and melted butter
- Divide mixture evenly between the mini cupcake liners. Pack it firmly into the bottoms of the liners
- Bake for 10 minutes
For the cupcakes:
- 1/4 cup corn syrp
- 1/4 cup sugar
- 3/4 cup + 2 Tbsp. cake flour
- 3/4 Tsp. baking powder
- 1/2 Tsp. baking soda
- 1/2 Tsp. salt
- 4 Tbsp. canola oil
- 1/2 cup whole milk
- 1 egg
- 1 Tsp. vanilla extract
- 1 and 1/2 cups Lucky Charms
- Mix together all flour, salt, baking soda, and baking powder
- In a large bowl, mix together sugar, corn syrup, and oil
- When these are well mixed, beat in egg and vanilla
- Mix dry ingredients into the wet alternating with the whole milk in two batches
- Fold in the Lucky Charms
- Divide among the mini cupcake liners that have the pre baked crust and bake for 11-13 minutes
- 1 stick of unsalted butter at room temperature
- 3 cups of powdered sugar
- 2-3 Tbsp. milk
- Green food coloring (optional)
- Beat butter in a mixer until soft
- Add in powdered sugar one cup at a time
- Mix in 2 Tbsp. milk. If the frosting is too thick, add in more milk one Tbsp. at a time
- Mix in green food coloring if using and frost cupcakes. Decorate with Lucky Charms marshmallows
You know how Lucky Charms has those crunch little marshmallows? Of course you do! They melt into the batter for a nice swirl of color and taste. And the dry cereal pieces give the cake some texture. I thought these tasted a lot like the cereal. They should be breakfast cupcakes, right?
I’ve got to leave you with my favorite St. Paddy’s Day flare I got to wear. How can you not love an Irish cupcake tattoo??!!?
The necklaces, stickers, and glow bracelets were all good and fun but this has to be the best! Thanks to Nip’s sister Kathy, this might be my annual face decoration!
You’ll have to excuse me for playing catch up here but it seems like I make lots of cupcakes and never take pictures of them so they never make it to the blog. Or I forget I take pictures since they get buried deep in my email, so a post never gets made. I was trying to clear all of the junk out of my gmail and I found these pictures from before Christmas time! But I figured I’d post about them because they were delicious (I mean, aren’t all of my cupcakes?), and festive not only for Christmas but the wintertime.
I had a long debate about what kind of cupcakes to bring to our family Christmas get together. I wanted them to be festive for the holidays but they also had to be something special. I scoured Pinterest…which I’m sure I’ve mentioned is just about the best website out there. And finally decided on Andes Mints cupcakes. Everyone likes mint and chocolate together, right? And if you don’t, Santa is going to leave a lump of coal in your stocking.
[Inspired by Mel’s Kitchen Cafe]
Cupcakes (makes about 24)
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup HERSHEY’S Cocoa
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- For the cupcakes, preheat oven to 350°F and line cupcake tin
- In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
- Mix together eggs, milk, oil and vanilla; using a handheld electric mixer or an electric stand mixer, beat on medium speed for 2 minutes.
- Stir in boiling water, the batter should be on the thinner side.
- Fill the muffin cups 2/3 full and bake for 18-20 minutes
Chocolate mint filling
- 1/2 cup chocolate chips
- 3 tablespoons heavy cream
- 1 teaspoon peppermint extract
- 1/3 cup powdered sugar
- lace the chocolate chips and heavy cream in a small microwave-safe bowl and heat for 1 minute at 50% power and stir
- Repeat the process until the mixture is smooth.
- Stir in the peppermint extract and powdered sugar, whisking until smooth. Let the mixture cool to room temperature (but don’t let it get too stiff) and pour it into a squeeze bottle or a ziploc bag.
- Once cupcakes are cooled, cut a hole in the middle of each and fill with chocolate mint filling
- 1 and 1/2 cups sugar
- Pinch of salt
- 5 large egg whites
- 4 sticks unsalted room temperature butter, cut into pieces
- 1 Tbsp. mint extract
- Green food coloring to desired color
- 1 package Andes Mint candy (for garnish)
- Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth
- Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.
- Add the butter, one piece at a time, and beat until incorporated after each addition. Don’t worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add mint extract, and beat just until combined.
- Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 5 minutes. Add in a few drops of green food coloring at a time until frosting reaches desired color.
- Frost cupcakes and top with an Andes Mint candy
Everyone at the family Christmas party loved these cupcakes. The chocolate mint really made them special, it tasted like there was an Andes Mint candy inside of them. The cake was very fluffy but really stood up to the mound of frosting on top. These are the perfect wintertime cupcake if you like chocolate and mint, and let’s face, who doesn’t? I’m putting these on my holiday party go-to cupcake list because they’re definitely not as hard as them seem with all of the ingredients and directions.