{"id":18152,"date":"2013-11-25T06:45:33","date_gmt":"2013-11-25T11:45:33","guid":{"rendered":"https:\/\/thecakeblog.com\/?p=18152"},"modified":"2017-03-28T07:43:23","modified_gmt":"2017-03-28T11:43:23","slug":"cranberry-orange-cupcake-recipe","status":"publish","type":"post","link":"https:\/\/thecakeblog.com\/2013\/11\/cranberry-orange-cupcake-recipe.html","title":{"rendered":"Cranberry Orange Cupcakes"},"content":{"rendered":"
\"Cranberry<\/div>\n

I love this time of year when the holidays are just around the corner.\u00a0 It’s not quite Thanksgiving yet and Christmas is still on the horizon.\u00a0 But the spirit of the holiday season is already here!\u00a0 I’m itching to start decorating for Christmas and it’s taking every ounce of my willpower to wait until after Thursday.\u00a0 But my Christmas shopping is another story all together!\u00a0 I’ve been rocking check marks on my list for about a week now and it feels pretty good.\u00a0 I’m never this early with my shopping but I vowed that THIS would be the year!\u00a0 And if I’m being completely honest… a few rogue Christmas pillows have made their way into my living room.\u00a0 Yes, they make my turkey feel awkward and overshadowed but he is adjusting nicely.\u00a0 Perhaps I’m just excited to share all of the sparkling goodness that is coming to the blog over the next four weeks!<\/p>\n

\"Cranberry<\/a><\/p>\n

So I think we should officially get things started with a new cupcake recipe!\u00a0 Delicious Cranberry Orange Cupcakes <\/strong>with orange cream cheese frosting and candied cranberry garnish. \u00a0 A holiday classic is paired with fresh citrus for a flavor combo that is bright and refreshing.\u00a0 It all starts with the sweet tart tang of candied cranberries.\u00a0 Cranberries soaked in orange-infused syrup and then coated with a sparkling crunch of sugar, creating little bite-sized pieces of natural candy.\u00a0 Then we start baking and things really get festive!<\/p>\n

\"Cranberry<\/a><\/p>\n

If you’ve never made candied cranberries before, they may sound intimidating.\u00a0 But seriously, they could not be simpler.\u00a0 The key is to start them one day in advance and then you’re home free.\u00a0 This recipe makes more than enough cranberries to top all of the cupcakes, which leaves some for you to pop.\u00a0 Be warned, they are a tad addicting.\u00a0 Make even more for an unexpected hostess gift that can easily be wrapped up in a mason jar and enjoyed later.\u00a0 They add a little touch of sparkle to holiday cocktails and appetizers!<\/p>\n

\"Cranberry<\/a><\/p>\n

\"Cranberry<\/a><\/p>\n

CRANBERRY ORANGE CUPCAKES<\/b>
\na recipe by Carrie Sellman<\/a>
\n(makes 36)<\/p>\n

For the Candied Cranberries<\/em><\/p>\n

3 3\/4 cups sugar, divided
\n1 3\/4 cups water
\n1 teaspoon vanilla extract
\nzest of 1 orange
\n12 ounces fresh cranberries<\/p>\n

    \n
  1. In a sauce pan over medium heat, combine 2 1\/2 cups sugar, water, vanilla and orange zest.\u00a0 Cook, stirring occasionally, until sugar has dissolved.<\/li>\n
  2. Add cranberries and stir.\u00a0 Remove from heat and let rest until pan is cool enough to handle.<\/li>\n
  3. Cover cranberries with a small plate to push berries down into the syrup.\u00a0 Once pan is completely cool, cover and refrigerate overnight.<\/li>\n
  4. Fill a rimmed dish with remaining 1 1\/4 cup sugar.\u00a0\u00a0 Strain cranberries and reserve the syrup.<\/li>\n
  5. Add strained cranberries into the sugar dish and shake until well coated.\u00a0 Remove from sugar and let dry on a baking tray for at least one hour.<\/li>\n<\/ol>\n

    TIP<\/b>:\u00a0 Start candied cranberries at least one day in advance.\u00a0 Make extra to share as a gift or enjoy later.\u00a0 They are delicious on their own or as a garnish for holiday appetizers and cocktails.\u00a0 They can be stored for about one week.<\/p>\n

     <\/p>\n

    For the Cranberry Orange Cupcakes<\/i><\/p>\n

    3 cups cake flour
    \n2 teaspoons baking powder
    \n1\/2 teaspoon salt
    \n8 ounces unsalted butter, room temperature
    \n2 cups sugar
    \n3 eggs
    \n1 teaspoon vanilla extract
    \n1 tablespoon reserved syrup from candied cranberries
    \nzest of 1 orange
    \n1 cup milk
    \n1 1\/2 cups fresh cranberries<\/p>\n

      \n
    1. Preheat oven to 350.\u00a0 Line muffin tins with cupcake wrappers.<\/li>\n
    2. Sift together flour, baking powder and salt. Set aside.<\/li>\n
    3. Gently toss cranberries in a tablespoon of flour, lightly coating each berry.\u00a0 Set aside.<\/li>\n
    4. In the bowl of a stand mixer, beat butter and sugar on medium-high using the paddle attachment.\u00a0 Beat until pale and fluffy, about 5 minutes.<\/li>\n
    5. With the mixer on low, add eggs one at a time.\u00a0 Mixing well after each egg.<\/li>\n
    6. Add vanilla extract, reserved cranberry syrup and orange zest.\u00a0 Mix to combine.<\/li>\n
    7. Add one third of your dry ingredients and mix on low, just until combined.<\/li>\n
    8. Add one half of your milk.\u00a0 Mix gently.<\/li>\n
    9. Add in remaining ingredients, alternating dry, wet, dry.\u00a0 Do not over mix.<\/li>\n
    10. Gently fold cranberries into finished batter.<\/li>\n
    11. Fill cupcake liners 1\/2 full with batter, diving evenly to make 36 cupcakes.<\/li>\n
    12. Bake 17-19 minutes or until toothpick inserted in center comes out clean.<\/li>\n<\/ol>\n

       <\/p>\n

      For the Orange Cream Cheese Frosting<\/i><\/p>\n

      16 oz cream cheese, softened
      \n4 oz unsalted butter, room temperature
      \n2 lbs powdered sugar
      \n1 teaspoon vanilla extract
      \nzest of 1 orange
      \n2 tablespoons orange juice<\/p>\n

        \n
      1. Using a stand mixer fitted with the paddle attachment, mix the butter and cream cheese until smooth.<\/li>\n
      2. Add vanilla, orange zest and juice and mix until combined.<\/li>\n
      3. Gradually add powdered sugar until completely combined. Scrape down the sides of the bowl. Mix again.<\/li>\n<\/ol>\n

         <\/p>\n

        To Assemble<\/i><\/p>\n

        Once cupcakes are cool, swirl cream cheese frosting onto each cupcake using a pastry bag fitted with a large round tip.\u00a0 Garnish with candied cranberries .\u00a0 Keep refrigerated until ready to serve.<\/p>\n

        TIP:<\/b>\u00a0 If the icing is not holding its shape while decorating, refrigerate icing 20-30 minutes.\u00a0 The chilled icing with pipe nicely into a soft swirl.<\/p>\n

        \"Cranberry<\/a><\/p>\n

        PRESENTATION TIP:<\/b>\u00a0 Package cupcakes in an ornament box for portable gift giving.\u00a0 This recipe makes 36 delicious cupcakes, begging to be shared!<\/p>\n

        \"Cranberry<\/a><\/p>\n

         <\/p>\n

        \n

         
        \nYOU MAY ALSO ENJOY:<\/strong>
        \n        Eggnog Cake<\/a>
        \n        Peanut Butter & Chocolate Buckeye Cake<\/a>
        \n        Gingerbread Latte Cake<\/a>
        \n        Poached Pear & Cranberry Cake<\/a>
        \n        Snow Angel Cupcakes<\/a>
        \n        Pie Crust Cookies<\/a><\/p>\n

        \n

         <\/p>\n

        Find all of our holiday\u00a0recipes\u00a0and tutorials in our\u00a0Christmas\u00a0Gallery<\/a><\/strong>!<\/p>\n

        \"Christmas<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

        I love this time of year when the holidays are just around the corner. It’s not quite Thanksgiving yet and Christmas is still on the horizon. But the spirit of the holiday season is already here! I’m itching to start decorating for Christmas and it’s taking every ounce of my willpower to wait until after Thursday. But my Christmas shopping is another story all together! I’ve been rocking check marks on my list for about a week now and it feels pretty good. I’m never this early with my shopping but I vowed that THIS would be the year! And if I’m being completely honest… a few rogue Christmas pillows have made their way into my living room. Yes, they make my turkey feel awkward and overshadowed but he is adjusting nicely. Perhaps I’m just excited to share all of the sparkling goodness that is coming to the blog over the next four weeks! <\/p>\n","protected":false},"author":1,"featured_media":18333,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[242,295,20,47],"tags":[],"class_list":{"0":"post-18152","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-12-cakes-of-christmas-2013","8":"category-blog","9":"category-cupcakes","10":"category-recipes","11":"entry"},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/18152","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/comments?post=18152"}],"version-history":[{"count":33,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/18152\/revisions"}],"predecessor-version":[{"id":25886,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/18152\/revisions\/25886"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/media\/18333"}],"wp:attachment":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/media?parent=18152"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/categories?post=18152"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/tags?post=18152"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}