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White Chocolate and Cranberry Cupcakes

January 20, 2013

What would you do with a jar of Cranberry Sauce left over from Christmas? Well I decided to use in my White Chocolate and Cranberry Cupcakes. I also decided to use white chocolate buttercream to decorate the cakes. These cakes definitely provided the chocolatey treat I needed at the end of a long week at work.

Cupcakes

175g caster sugar
175g margarine
175g self raising flour
3 eggs
1tsp vanilla essence
2 tbsp milk
1/2 tsp baking powder

2 tbsp of cranberry sauce
25g white chocolate chips
25g cranberries

Preheat the oven to 160 degrees celsius

Method:
1. Combine the flour and baking powder.
2. Cream together the margarine and sugar until light and fluffy.
3. Add the eggs, one at a time, with a spoonful of the flour mixture. Beat well each time until all the flour mixture and eggs have been added.
4. Next add the milk and vanilla essence.
5. Gently stir in the cranberry sauce.
6. Stir the white chocolate chips and cranberries into the cake mixture.
7. Divide the mixture 18 cupcake cases and bake in the oven for 20 minutes until a skewer comes out clean.
8. Leave on a wire rack to cool.

White Chocolate Buttercream

Ingredients:
110g margarine
2 tbsp milk
1tsp vanilla essence
500g icing sugar
50g white chocolate

Cranberries

Method:
Melt the chocolate in a glass bowl over a pan of boiling water. Set aside to cool.
Beat together all the other ingredients then stir in the white chocolate.
Pipe onto the cupcakes and decorate with a cranberry.

(I don’t strictly follow the recipe for the buttercream but add ingredients according to taste and consistency).

20130120-095136.jpg

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3 Comments
  1. Love the idea of cranberries in a cupcake!

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