
And by pretty I clearly mean pink.
Personally, I think the cranberry is an extremely underrated as a fruit. Yes -- it is ridiculously tart on its own, but mix it with a little bit (OK a lot!) of sugar and you've got a splendid treat.
The cake batter I used is a basic chocolate cake -- and tastes just as good raw as it does baked.

Oh and that sugared cranberry up top?

No joke.
Chocolate cupcakes with cranberry cream cheese frosting -- and a sugared cranberry on top Yields 12 to 15 cupcakes

For the cranberry top Inspired by All Recipes
- 1 package (10 oz) of cranberries, fresh
- 1 tablespoon pasturerized egg whites
- 2 tablespoons water
- 1 cup sugar
- 1 package (10 oz) of cranberries, fresh or frozen
- 1/2 cup orange juice
- 1 cup sugar
- 1/2 cup butter (1 stick)
- 8 oz of cream cheese
- 3 cups powdered sugar
- 1/2 cup butter (1 stick), room temperature
- 1 1/4 cup sugar
- 2 large eggs, room temperature*
- 3/4 cup flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1/2 cup milk
- 1 teaspoon vanilla
Directions
Note: I would start the frosting before the cake batter since you need to simmer the cranberries for 20 minutes.
For the cranberry top
- In a medium bowl, stir together the water and egg whites. Coat the cranberries with this mixture.
- Spread the sugar out on a baking sheet, and roll the cranberries in it until they are coated.
- Dry at room temperature for 2 hours.
For the frosting:
- Combine the cranberries with the orange juice and sugar in a medium-sized saucepan.
- Bring to boil, and then reduce the heat to medium-low.
- Let simmer for 20 minutes. Let cool.
- Puree the cranberries in a blender. Set aside.
- Mix the butter and the cream cheese together.
- Slowly add the powdered sugar.
- Add the cranberry puree and beat on high until light and fluffy.
- Preheat the oven to 350°F.
- In a mixing bowl, beat butter until softened and smooth.
- Add sugar and beat for a few minutes, until light and fluffy.
- Add eggs one at a time, beating after each until well combined.
- In a small bowl, combine flour, baking powder, baking soda, salt, and cocoa powder.
- In a separate small bowl, combine milk and vanilla.
- Add about 1/3 of dry ingredients to butter and sugar and mix until combined. Add about 1/2 of wet ingredients to mixture and mix until combined. Continue alternating dry and wet, mixing in between.
- Fill cupcake tins about 1/2 full (don’t overfill – you only need 1/2) and bake for around 20 to 25 minutes, until a toothpick inserted in center comes out clean.
- Let cool.
Finishing touches
- Pipe the frosting onto the cooled cupcakes
- Sprinkle on some sugar.
- Stick a cranberry on top.
- PHEW! You're done.