Cranberry Orange Cupcake with
White Chocolate Cream Cheese Frosting
It's cranberry season and this cupcake definitely speaks of fall with a moist orange cake studded with fresh ripe juicy cranberries topped with white chocolate cream cheese frosting. It is definitely The November Cupcake.
Ingredients for Cupcake:
1 1/4 cups flour
3/4 cups sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup vegetable or canola oil
1/2 cup fresh orange juice
2 teaspoons fine orange zest
1/2 cup sour cream
1/2 to 3/4 cup chopped fresh cranberries
In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Add oil, orange juice, orange zest, eggs, and sour cream. Beat at medium speed with a mixer until smooth. Gently mix in cranberries with spoon until evenly distributed. Scoop into cupcake liners (2/3 full) and bake on 350 degrees for 18 minutes.
Makes one dozen. Cool completely before frosting.
Ingredients for White Chocolate Cream Cheese Frosting:
1/2 cup butter (1 stick)
8 oz. cream cheese bar
two oz. white chocolate, (I use Bakers)
3 1/2 cups powdered sugar
1 teaspoon vanilla
Melt white chocolate until just warm enough to mix with a spoon until creamy. You don't want it hot.
In a large bowl, beat butter, cream cheese until creamy. Add in white chocolate and mix.
On low speed add powdered sugar one cup at a time and blend. Add vanilla and mix thoroughly until totally combined and creamy.
Happy Thanksgiving Everyone!