Arts & Crafts Magazine

Recipe ~ Cranberry, Orange & White Chocolate Cupcakes

By Rumtruffle @Rumtruffle7
This is a Pampered Chef recipe that is easy and very yummy!
175 g butter (do not substitute margarine)
40g dried cranberries
70g white chocolate
zest of 1/2 orange
1/2 tsp cinnamon
175g plain flour
1 teaspoon baking powder
1/4 tsp salt
175g light soft brown sugar (150g would be better)
2 eggs
1 tsp vanilla extract
Sifted icing sugar, for sprinkling (optional)
  • Preheat oven to 180C/fan 160C/ Gas 4.
  • In bowl, microwave butter, loosely covered, on HIGH 1-1 1/2 minutes or until melted, stirring after every 30-second interval. Set aside to cool slightly.
  • Chop white chocolate. In a bowl combine cranberries, chocolate, cinnamon, flour, baking powder and salt. Zest orange into mix; mix well and set aside. Add brown sugar, eggs and vanilla extract to melted butter, whisk until smooth.
  • Add butter mixture to flour mixture, fold together just until combined (do not over-mix). Place one scoop of mixture into each well of Silicone Floral Cupcake Pan, dividing mixture evenly.
  • Bake 18-22 minutes or until edges of cakes are golden brown. Remove from oven, cool for 5 minutes in Cupcake Pan. Carefully invert cakes onto cooling rack, dust with sifted icing sugar if desired.
Recipe ~ Cranberry, Orange & White Chocolate Cupcakes

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